Farmers’ Market Excursion and a New Recipe.

28 Apr

So I was finally able to meet up with a good (and busy) friend of mine and took him to the farmers’ market. He brought his 3 year old son, who is adorable and smart and calls his father by the nickname of Gravel Balloon Face. How can you not love that? I recorded most of the trip and, assuming it all sounds pretty good, will be putting together my first podcast.

The weather has been really warm this weekend and I got a pretty good sunburn while walking around today. Due to the heat and not wanting to stand over a hot stove and cook dinner, I made a chilled soup which turned out great. The recipe is below.

Chilled Pea Soup
This recipe gets 4 Purkle Stars
  • 1 1/2 cups steamed fresh English peas
  • 1 small zucchini
  • 1 cup fresh lettuce/mixed salad greens
  • 1 1/2 cups milk
  • 1-2 Tbs
  • salt and pepper to taste

Cut the zucchini into a few pieces and put in food processor. Put all other ingredients (leave the salt and pepper until last) into processor and blend until creamy. This recipe is similar to others out there but has less liquid and is lower fat so it won’t get perfectly smooth. You can add cream or stock if you are going for that texture. Otherwise, this is a pretty bright, crisp and fresh soup.

Serves 2-3.


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