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Archive for May 16th, 2016

GreenPea&BasilSoup_First

In my line of work, sometimes I acquire excess food from time to time — it’s just stuff that’s left over. The protocol is to offer it first to the client, then the photography staff, art director and lastly the food stylist (me). Recently, we were shooting a video ad for a popular small appliance on location in someone’s home, I had to shop and prepare about 12 recipes in advance and arrive only to do last minute plating and garnishes. It’s not the best situation for food because the food can look wilted and old very quickly, but it had to be done, so I persevered and it was done. It was an extremely professional group and the video team was equally as lovely (everyone came over to hug me after the job was done). Because the location was a private house, we had to vacate very quickly, packing up in warp speed — no time to wash anything, everything was put into bags to be washed at home. The leftover food was repackaged and everyone helped and carry everything to my car. Many of the items (everything on set) was garbage because we didn’t have proper refrigeration (like chicken wings and drumsticks that sat out at room temperature for about 4 hours) but some of the vegetables were entirely usable, including the ingredients in this recipe. The bag of frozen petite pois (small peas) had defrosted but were still very cold so they were fine and the basil was in tip top shape and so this soup was born. Peas and basil are a lovely combination and I urge you to give it a try, it really is so refreshing and moreish plus it is an absolutely gorgeous colour. You can serve this simple soup hot or cold, we had it hot for dinner with a nice dollop of goats cheese melting into the soup. Bon Appetite!

Green Pea and Basil Soup, chaud ou froid

Makes about 1 L of soup

Ingredients:

  • 750 g bag frozen petite pois (sweet peas), defrosted
  • 500 mL vegetable stock (preferably homemade like this easy, economical recipe)
  • 10-20 large basil leaves, to taste
  • 4 basil leaves, chiffonade
  • Sea salt, to taste

Directions:

  1. In a large glass container, combine the petite pois and vegetable stock with 10-20 basil leaves. Blend with an immersion blender until very smooth, taste and season accordingly.
  2. Press this liquid through a fine sieve (the pea skins are not a great texture in this soup). Serve hot or cold with a chiffonade of basil or a dollop of goats cheese.
GreenPea&BasilSoupNew

This simple yet versatile soup may be served hot or cold. Think about garnishing it with a caramelized scallop!

Notes:

  • This is a light soup, if you would like it to have more body, consider blending an avocado into it, starting with half and blend until smooth and taste for richness, blend in the second half if necessary.
  • If you are not fond of basil, try mint, it also pairs beautifully with sweet peas.
  • The beauty of this soup is its simplicity, no cooking, few ingredients.

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