I love learning about food and its healing properties. Before I make any recipe I always check to see if the ingredients I am using will enhance or harm my health.
Peas are a popular vegetable and contain fiber and antioxidants.
Please check out the latest up to date finding on why Green Peas are Healthy and Nutritious.
Additionally, research shows they may help protect against some chronic illnesses, such as heart disease and cancer. https://bit.ly/2HobkAy
Serves 6 to 8
2-10 0Z. bags of organic frozen peas
2 Tablespoons shallots, diced
Half of a medium onion medium chop
1 carrot sliced into 1/2″ inch pieces
1 rib of celery sliced into 1/2″ pieces
3/4 teaspoon kosher salt
¼ cup extra virgin olive oil
2 Tablespoons dry Sherry
2-1/2 cups vegetable broth*
1/2 to 3/4 cups Crème Fraiche or sour cream
3 Tablespoons chives, chopped small,
1/2 cup microgreens
2 lemons cut into quarters,
2 tablespoons lemon zest
Sprinkle a few large granules of sea salt and cracked black pepper over the top
Place the scallions, shallots, onion, carrot, celery, and salt in a food processor and pulse chop until vegetables are in small pieces
Heat ¼ cup of olive oil in a saucepot over medium-high heat. Add the chopped vegetables into the saucepot and sauté for 6 to 8 minutes to sweat the veggies
Add Sherry and sauté for 30 seconds.
Add peas and vegetable broth and bring to a gentle boil until the peas are tender about 8 minutes to 10 minutes
Pour soup into blender and process until smooth, about 60 seconds. Pour through a Chinois* or wire mesh strainer into a bowl; discard solids. Correct seasoning with more salt if necessary.
Preheat oven to 275 F.
Place serving bowls into the oven to heat for 20 minutes
Remove bowls using a potholder or dish towel, they will be a bit too hot to use your bare hands
Ladle soup into heated bowls.
Garnish with a dollop of Cream Fraiche or sour cream, a sprinkling of chives, lemon zest,
few sprinkles of large sea salt, and freshly cracked pepper. and a lemon wedge on the side.
For each serving, drizzle 2 teaspoons of olive oil over top.
*I use a Chinois to strain my sauces and soups. They trap the seeds and skins and leave a beautiful consistency. Available on Amazon https://amzn.to/2WokjZo
For the wooden pestle, https://amzn.to/2urqPme
If you strain anything through a wire mesh make sure it is not tightly woven as the soup or sauce will be extremely thin and watery. Medium to small size holes is recommended.
*My go-to organic boxed soups are “Imagine” https://amzn.to/2HSexvg I highly recommend using this if you are not using homemade stock.
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