Daily Diary
Jul. 30th, 2007 10:10 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
evaelisabethThis weekend was pretty good, we had to do some last minute things at the old place but hopefully B will be handing over the keys today or tomorrow. The weather continues to be very strange we have moderate temperatures with high humidity and frequent tropical style showers. People are saying that this is the worst summer in living memory. We harvested a bunch of peas some from our old garden some from Oma's. The ones from our garden went into a soup that I put together on the fly. Here's the recipe, all quantities are approximate.
3-4 cups of fresh peas
5 medium potatoes (small cubes)
1 medium onion (diced finely)
2 tblsps olive oil
salt to taste
pinch of tarragon
2 cups vegetable stock
Fry the onions in the oil till lightly golden. Add potatoes, peas and veggie stock, add 1 pinch of Tarragon (a little goes a long way) and season with salt to taste. Cook until potatoes are soft and blitz lightly in a food processor, you could also use a potato masher as you want chunks and the odd pea to remain intact.
Serve with crusty bread and a sprinkling for golden fried onions for vegetarians or crispy fried diced bacon for the carnivores. It was lovely.
3-4 cups of fresh peas
5 medium potatoes (small cubes)
1 medium onion (diced finely)
2 tblsps olive oil
salt to taste
pinch of tarragon
2 cups vegetable stock
Fry the onions in the oil till lightly golden. Add potatoes, peas and veggie stock, add 1 pinch of Tarragon (a little goes a long way) and season with salt to taste. Cook until potatoes are soft and blitz lightly in a food processor, you could also use a potato masher as you want chunks and the odd pea to remain intact.
Serve with crusty bread and a sprinkling for golden fried onions for vegetarians or crispy fried diced bacon for the carnivores. It was lovely.