Fresh Pea Soup
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Cooking time: 35 minutes for menu Cooking schedule: see below for menu instructions |
Fresh Pea Soup Time: 25 minutes
2 leeks
1 stalk celery
8 - 10 oz fresh peas or frozen peas
1 1/2 - 2 cups chicken stock
2 tbs snipped fresh basil
1 tsp butter
2 tbs plain yogurt or sour cream
Clean and thinly slice leeks. Thinly slice the celery. Melt the butter in a medium saucepan over medium heat. Add the leeks and celery and sauté until leeks are tender, about 7 minutes. Add 1 1/2 cups chicken stock, basil if using dried and the peas. Cover and simmer until peas are tender. Purée soup in a blender or using an immersions blender. Return soup to heat and add as much of the remaining 1/2 cup chicken stock as desired (or more) to get the consistency you like. Stir in the fresh basil if using. To serve, ladle into soup bowls and garnish with a dollop of yogurt. If you have fresh herbs some snipped mint would be nice!
Shrimp & Scallop Newburg Time: 20 minutes
6 oz cleaned shrimp (180 gr)
6 oz scallops (180 gr)
2 shallots
1 clove garlic
1 cup chicken stock
3 tbs sherry
2 tbs cornstarch (maizena, corn flour)
1/3 cup shredded cheddar cheese
1 tbs olive oil
1 tbs snipped, fresh chives
Basmati Rice
If any of the scallops are huge, cut them in half. Clean the shrimp if you have to (best to buy them cleaned). Finely chop shallots and mince garlic (see techniques). Heat oil in medium nonstick skillet over medium heat. Add shallots and garlic and sauté 5 minutes or until tender. Add shrimp and scallops and sauté until done, about 5 minutes - shrimp curl up and both shrimp and scallops become opaque (white). Remove shrimp and scallops and keep warm. Add chicken stock to pan and bring to a boil. Dissolve cornstarch in sherry. When stock is boiling add cornstarch/sherry to pan and stir constantly until thickened. Remove from heat and add cheese. Stir until cheese melts then return shrimp and scallops to pan. Stir to coat well. To serve: Spoon Basmati rice onto a small platter. Make a well in the center. Spoon the Newburg into the center of the rice, sprinkle with chives and serve.
Basmati Rice Time: 20 minutes or whatever your package says
1/2 cup Basmati rice
1 tsp butter
1 cup stock or water - or half stock & half water
1 tbs snipped fresh chives
Melt butter in small saucepan over medium heat. Add rice and sauté, stirring for 2 - 3 minutes. Add stock or water and chives. Cook rice for length of time on package. When done fluff with a fork and serve.
Baked Asparagus with Garlic Chips Time: 20 minutes for green, 30 for white
We eat a lot of garlic. If you don't want the extra garlic just drizzle some melted butter, a
sprinkle of thyme and a little lemon juice over the cooked asparagus.
6 - 8 oz (300gr) fresh asparagus - more if you truly love it
2 tbs olive oil
4 cloves garlic
Snap off ends of asparagus. If white use vegetable peeler and peel bottom half of stalk. Put a drizzle of oil on a baking sheet - one with a lip all around. I use a pizza pan. Roll the asparagus in oil (use your fingers!). Sprinkle with a little salt (sea salt is nice) and put in the oven, tips facing the oven door. Check after 15 minutes, cooking times depend on thickness. When done, put on a serving dish, drizzle with garlic oil and sprinkle with garlic chips.
For garlic chips: slice garlic as thin as you can (peel it first - but you know that..). Put olive oil in a small frying pan and, over medium heat, fry garlic chips until brown and very crisp. - about 10 minutes - mind them so they don't burn. Remove chips and drain on paper towels. Keep oil warm until needed.
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Cooking schedule: 35 minutes for menu |
Purée soup, reheat and adjust if needed |
Cooking for Two? Or more?
Our Weekly Menu Planner Service gives you healthy, gourmet dinners, carefully planned to eliminate waste and insure a wide variety of seasonal, wholesome foods each week.
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