This month we adapt a recipe from Rebecca Bruck, The Culinary Therapist:
See her blog for this recipe and more
Please listen to episode four (available in April 2020) on Spotify, Apple Podcasts, Anchor, Google Podcasts, or just about anywhere you listen to a podcast!
Ingredients:
1 Quart of Broth (I used bone broth, but vegetable or chicken broth also works)
6 Cups of Frozen Sweet Peas or Fresh Peas without the pod
1 Sweet Vidalia Onion
1/4 a cup of fresh Oregano **
1/2 a cup of fresh Mint **
2-3 Tbsp’s of olive oil
3 Bay Leaves
1-2 cloves of garlic, or 1 Tbsp garlic powder if fresh is not available
Sea Salt to taste
Black Pepper to taste
Chives or Green Onion for garnish (optional)
Crumbled Feta Cheese for garnish (optional)
About 30 minutes
Directions:
Step 1: Dice onion and gently saute in the bottom of a medium sized pot with olive oil. Add bay leaves once onions turn translucent. Do not brown.
Step 2: Add garlic or garlic powder, and gently stir in.
Step 3: Add broth and bring to a boil once garlic smells fragrant. Add peas, return to a boil, and simmer for 15 minutes.
Step 4: During this time wash and roughly chop your herbs.
Step 5: Add herbs, salt, and pepper. Remove bay leaves before blending. Use an immersion blender or pour into a regular blender in batches to puree.
Step 6: Add garnish if desired.
Enjoy!
Tips:
Rebecca used parsley instead of oregano. Make use of your garden herbs!
** from our garden!
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