In Tuesday’s post I talked about the lovely inspiration and process of creating that perfect recipe. Well, they aren’t all so glamorous (not that Tuesday’s story was too glam). Last month, I was heading up to Northern California. I’d been sick the last few days and was ready to get on my way. As I grabbed my bags to head to the airport for my 8am flight, I saw the text that my flight was cancelled and, if I wanted, I could call the airline (I assume that was a joke – still not sure). I decided I needed to get to the airport to get on the standby list for the next flight, but I called the airline on the way. The late morning flight was filled already and the next available seat was on the 2:30 flight. I got to the airport, added my name to the late morning flight’s standby list (lucky #9), and hoped like crazy I would get on that flight. I didn’t. The 2:30 flight ended up being my new best friend, which meant that I was in LAX for a little over six hours. I told you – not a glamorous story…
To be honest, I didn’t really care. I was so low on energy from being sick and I originally didn’t think I was going to get any work done that day. So, I worked here and there, went for walks, and met some other lovely people in the same boat as me. You can imagine lunch was one of the highlights of my day. The restaurant had lots of options, but I wanted something healthy and comforting. Pea soup it was! I got a side of potato chips and a soda because I needed a little sustenance for my soul and thoroughly enjoyed my meal. As I ate the soup, I wanted to make it again at home. I found plenty of recipes for pea soup without ham, but then they were filled with butter and cream. I’m sure they’re tasty, but they just weren’t what I was looking for…
I hesitatingly started creating this recipe, figuring I’d finish it off with a dab of butter. After I pureed the soup and did a taste test, however, I realized it didn’t need it. The white beans create a thicker, creaminess that substitutes the cream and the broth gives the soup so much flavor. This soup comes together beginning to end in less than 30 minutes and chances are you have most of the ingredients on hand already! I thought it would be super cute to serve these as appetizer ‘shooters,’ a healthy starter that doesn’t require any utensils. The soup is great warm or cold, so it really is ideal for entertaining and great for those summer months coming up!
While that wasn’t the most glamorous recipe story, I’m making up for it with an AMAZING giveaway with American Kitchen Cookware. We’re giving a lucky winner three pans to gussy up your kitchen situation. You’ll receive:
1. 3 qt. Cast Aluminum Saucepan :: ideal for a small batch of pasta, keeping stock warm, reheating soup, and so much more
2. 10” Stainless Steel Casserole Pan :: perfect for everyday and the special roasts + simmers
3. 12” Stainless Steel Pan :: great for sauteing meat and veggies, whipping up some pancakes, or a delicious quesadilla
PEA SOUP SHOOTERS
Yield 6/12 servings
- 1 Cup chopped celery (about 4 stocks)
- 1 shallot, finely sliced
- 3 Cups peas (frozen or fresh)
- 1-14oz. can white beans, drained and rinsed
- 1 sprig dill (optional)
- 2 Cups stock
- 1/2 teaspoon salt
- fresh pepper
- olive oil
- Heat one tablespoon olive oil in pan over medium heat. Add chopped celery and sliced shallots. Saute one minute. Add garlic. Saute 1-2 minutes until garlic is fragrant and celery and shallots are softening.
- Add beans and peas. Cook five minutes, stirring occasionally. Add broth and dill. Turn heat to high and cover. Cook ten minutes.
- Remove from heat. Using a stick blender or food processor, puree soup. Add salt and pepper to taste.
- Serve warm or chilled. Drizzle good quality extra virgin olive oil on top.
Thank you to American Kitchen Cookware for providing the pans for the giveaway!