Roasted Carrot Soup Shooters | Secret Recipe Club

Can you believe the holidays are around the corner?  I can’t.  It seems as though hubby and I were just putting the Christmas decorations away and in about 10 days we will be putting them back up. This time of year always makes me smile.  It is a time to be with family and friends, go to and throw a few parties, enjoy the hustle and bustle of the shopping malls and for me have time off from work.

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It is also time for the Secret Recipe Club.  This month I received Canela Kitchen and is published by Gloria who lives in Santiago, Chili.  She loves sharing her recipes in both English and Spanish and loves baking and is a teacher. Gloria has an extensive selection of tasty recipes.  With the weather in the Bay Area becoming a bit chillier, but nothing like the artic chill that is hitting the majority of the United States, I thought soup would be a logical choice.  I soon found her Roasted Carrot Soup and knew that would be my choice for this month.

The recipe was straightforward yet had great additions like fresh ginger and cayenne added.  Of course, I wanted to make this recipe my own and put my spin forward.  The first thing I did was making it into “soup shooters” and thought it would be perfect for a dinner party I am throwing in a few weeks.  I did not sauté the shallots but rather just added to the soup.  The last thing I did was to add a fun garnish to the top of each shooter – a dollop of crème Fraiche, drizzle of maple syrup and a few toasted pecans.  The end result was the columniation fall season in a shot glass. 

Roasted Carrot Soup Shooters

Makes 12 to 14 Shooters

3 Cups Chopped Carrots

2 Tablespoon Olive Oil

Pinch Cayenne Pepper

½ teaspoon Salt

3 large Shallots, peeled and finely chopped

2 Cloves Garlic, minced

2 teaspoon Fresh Thyme Leaves

4 Cups Chicken Stock

1 Cup Water

1 Tablespoon Fresh Ginger, peeled and minced

Garnish

Crème Fraiche

Maple Syrup

Toasted Pecan Pieces

Preheat oven to 425 degrees.

In a large baking pan, spread the carrots and toss with the 2 tablespoons of olive oil.  Sprinkle the pinch of cayenne pepper and salt over the carrots.  Roast for 25 to 35 minutes or until tender but not burned.  Remove and let cool.

Use a medium pot and add the carrots, shallots, thyme, chicken stock, water and ginger.  Bring to boil then reduce and simmer for 30 minutes.  Once the carrots are tender, use a hand blender to puree the mixture until smooth.  Serve each shooter with a small dollop of crème Fraiche, then a drizzle of maple syrup and top with a few small pieces of pecans.  Serve on tray for your guests to enjoy!

   

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Chunky Chicken and Beer Chili | Secret Recipe Club

It is that time again.  Hard to believe that time goes by that quickly. When I say time, I mean for the Secret Recipe Club.  I am sure you are familiar by now what all the fun is about, but if not, please click here to learn more about it.  This month I was honored to have Melissa from Melissa's Cuisine. Melissa is a twenty something who married the love of her life Mike and resides in West Michigan. Oh and they have an adorable doggie named Champ.  She stays active with a baby girl Summer and running races and marathons.  She loves cooking and documents her cooking adventures on her blog.

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As usual, I had a hard time picking what I was going to make from her blog.  I actually clicked on her Pinterest so I could get a quick glance of all of the goodies along with running through her blog.  For some reaason I was so in the mood for chili.  She had several to choose from but I landed on the Chunky Chili.  I added my own touches and this Chunky Chicken and Beer Chili was ignited.  I love a ton of garnish on top and often leave a bowl of onion, cheese and cilantro by the side so hubby and I can pile it on until the bowl is gone.  Enjoy!!!

Chunky Chicken and Beer Chili

3 Large Chicken Breasts, cut into small cubes

1 large White Onion

3 Tablespoon Olive Oil

5 Cloves Garlic

4 Tablespoons Chili Powder

2 Tablespoon Cumin

1 teaspoon Salt

1 teaspoon Pepper

10 Shakes Tabasco

1 (28 ounce) Can Diced Tomatoes

1 Small can of Tomato Paste

32 oz Chicken Stock

1 Bottle Beer

2 Cans Red Chili Beans, drained

Garnish

Red Onion

Cheddar Cheese

Cilantro

In a a large pot add the olive oil and heat on medium.  Then add the chunks of chicken and cook until done.Add the onion and garlic and cook.  Next add the cumin and chili powder and cook for 5 minutes on low.  Add the beer and cook for 3 minutes.  Next add the salt and pepper along with the tabasco and tomato paste and cook for 3 minutes.  Add the diced tomatoes and chicken stock and beans.  Let cook for one hour or more on low heat.  Taste and adjust seasons as needed.  Serve with red onions, cheddar cheese and Cilantro.  

   

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Perfect Italian Soup | Friday Night Bites

Growing up there was a special family style restaurant called Bancheros.  It was completely old school Italian but we loved going there as kids.  Often my parents would call ahead and pick up dinner to enjoy at home.  My absolute favorite item on the menu was their soup.  It was nothing fancy but the flavors were just supreme. Several years ago I learned that they closed their doors and it was like a really good friend who moved away or worse passed on.  I would never be able to enjoy that special soup. 

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About a year ago, a co-worker and I got to chatting one day and I learned that her husband’s family also enjoyed Bancheros.  She also let me know that she had the recipe for the soup.  My mouth almost fell to the floor.  I was incredibly excited.  After many trials and tribulations, she perfected the proportions.  Once she gave me the recipe, I gave it a whirl.  I changed some of the proportions and added the missing ingredient – garlic powder.  The end result was pure perfection.

Over the holidays, I wanted to surprise my family by whipping up a batch of this delicious and satisfying soup.  I just let them know that I was bringing a divine soup and that was it.  Once they all tasted it, they were transported back to the days of Bancheros soup and were dying to get the recipe.  It has taken me a bit of time to get around to making it again, so I could share with all of you.  I know it is the first day of spring, but I felt like some soup for this weeks Friday Night Bites - something warm and comforting.  It went perfect with homemade garlic bread and a rich bottle of Cabernet Sauvignon.

Perfect Italian Soup

8 Cups Chicken Stock

1 Potato (peeled and cut into very small cubes)

2 Carrots, peeled and small dice

2 Celery Stalks, small dice

½ Cup Pearl Barley

½ Cup Pastina Pasta

½ teaspoon Garlic Powder

½ Cup Tomato Sauce

Salt and Pepper to taste

Parmesan Cheese for garnish when serving

In a large stock pot, bring the chicken stock to a boil and add the vegetables, barley, Pastina and garlic powder.  Let cook on medium for about 30 minutes, and then add the tomato sauce and salt and pepper.  Let simmer for another 30 minutes.  Serve with parmesan cheese and garlic bread.

Winter Minestrone Soup

Winter is still here.  For many parts of the country, it is more extreme than others.  Here in the Bay Area, it has been relatively mild, except for very chilly evenings.  You know what that means – time for soup.

There is something satisfying, gratifying and comforting about making soup.  The combination of flavors, the simmering and the beautiful fragrance that is exudes throughout the house is simply wonderful.  Recently I purchased the Ina Garten cookbook – “Foolproof, Recipes You CanTrust”.  And oh how I trust Ina.  She has honestly never steered me wrong.  I have collected all her books and adore each one.  Her recipes are straightforward, simply and extremely tasty. My bucket list includes meeting Ina one day in person. Smile.

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Her recipe for Winter Minestrone was no exception.  It was divine and the flavors were even better the next day. Honestly the only thing that I changed in this recipe was to double the pesto and added a parmesan rind to the soup.  It is a trick that I do with most soups.  The flavor is enhanced and the creamy salty quality is there.  Simply remove the rind prior to serving. You will want to decide if you want more or less pesto in the version you make.

The original recipe calls for it to be served with a garlic bruschetta which I opted not to make.  Instead, I was craving beer bread and whipped up a batch to serve along side this delicious soup.  Bon Appetite!

Winter Minestrone Soup

Olive Oil

4 ounces Pancetta, ½ inch dice

1 ½ C. Yellow Onion, diced

2 C. Diced Carrots

2 C. Dice Celery

2 ½ C. Diced and peeled butternut squash

4 Cloves Garlic, minced

2 teaspoon Fresh Thyme leaves, chopped

26 ounce Canned or boxed chopped tomatoes

6 to 8 C. Chicken stock

1 Bay leaf

Salt and pepper

1 (15 ounce) can Cannellini beans, drained and rinsed

2 C. Cooked small paste, (Tubetti)

8 to 10 ounces fresh baby spinach leaves

½ C. Dry white wine

4 Tablespoons pesto

1 parmesan rind

Freshly grated parmesan cheese, for serving

Heat 2 tablespoons of olive oil over medium heat in a large, heavy pot or Dutch oven. Add the pancetta and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until lightly browned. Add the onions, carrots, celery, squash, garlic, and thyme and cook over medium heat, stirring occasionally, for 8 to 10 minutes, until the vegetables begin to soften.

Add the tomatoes, 6 cups of the chicken stock, the bay leaf, 1 tablespoon salt, parmesan rind and 1 ½ teaspoons pepper to the pot. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, until the vegetables are tender.

Discard the bay leaf. Add the beans and cooked pasta and heat through. The soup should be quite thick but if it’s too thick, add more chicken stock. Just before serving, reheat the soup, add the spinach, and toss. Cook just until the leaves are wilted. Stir in the white wine and pesto. Depending on the saltiness of the chicken stock, add another teaspoon or two of salt to taste.

Serve large shallow bowls of soup. Sprinkle with Parmesan cheese, drizzle with olive oil, and serve hot.

NOTE: To cook the pasta, put 1 cup of pasta into a large pot of boiling salted water. Cook according to the directions on the package, drain, and set aside. You can make this soup ahead and reheat it before serving. It will need to be re-seasoned.

Kale and Sausage Soup

Today in the Bay Area it was chilly with consistent rain pounding the pavement.  The trees were whipping and shaking with the substantial wind.  Winter is here.  The sun never peaked out today and it turned out to be a great day to stay indoors.

Early in the morning, I finished wrapping all of the Christmas gifts and put the final touches on each package.  The holiday cards are in the mail and just need to decide on what to make for Christmas morning.  We do a large brunch menu for the morning, so I think that a big assorted fruit salad with blueberries, blackberries, kiwi, mangos, watermelon, pineapple and a garnish of pomegranate seeds will be just the perfect touch.

Of course, our Christmas would not be complete with out a few appetizers made by yours truly.  This year I am going to bring a parmesan and thyme cracker, bacon wrapped dates and caprese bites.  I can hardly wait to see everyone, especially my adorable four nephews and expressions on their faces when they open their gifts.

Since today was chilly, soup was a perfect addition to warm up our bellies and eat by the fire while watching some holiday movies from Lifetime and Hallmark.  They are so predictable but so enjoyable.  My Kale and Sausage soup is absolutely delicious and the secret is adding a couple parmesan rinds to the soup to add richness to the soup.  Enjoy!

Kale and Sausage Soup

1 lb. Sweet Italian Sausage

1 Large Onion, small dice

2 T. Olive oil

3 Garlic cloves, minced

6 C. Kale, remove any hard pieces

1 Can (15.5 oz) Cannellini Beans

1 Can (15.5 oz) Small White Beans

5 C. Chicken Stock

2 Parmesan Rinds

In a large pot add the sweet Italian sausage and olive oil to the pan.  I use about 5 links and remove the casing then cook and crumble.  Next add the onions and garlic and cook for 4 to 5 minutes on medium.  Add the chicken stock, kale, beans (rinse first) and parmesan rinds.  Cook on high until boiling, then reduce to medium low heat and cook for about an hour.  Serve immediately. 

Zucchini Soup with Gruyere Croutons + Dinner Party Highlights

I love to entertain!  From the planning of the menus, to designing the table settings and decorations to matching the wine to the various courses – the entire process brings me much joy.  The greatest gift for me is bringing good friends together and sharing an evening together with tasty food, delicious wine and fun conversation.  Once I have a date on the calendar, my creative spirit goes into high gear. 

Last night was such a gathering.  My dear friends Melissa and Rich along with Pam and Tom joined hubby and I for a special dinner party at our house.  Time flies by way too quickly; we had not seen Melissa and Rich for a bit, however, when I opened the front door, it was like no time had passed.  That is the beauty of good friendships – the time gap closes immediately.  It was a double treat to see Pam and Tom two weekends in a row. Smile.

Me, Melissa and Pam

A moment of remembrance. It is weighing heavy on my mind and I would be remiss not to take a moment to reflect on the tragedy in Connecticutthat occurred on Friday.  My thoughts and prayers go out to the family and friends of the victims.  Incidents like this remind us how valuable each and every day is, along with cherishing our loved ones. Not having children of my own, but an Auntie to four wonderful nephews, this hits me hard to imagine what these folks are going through.  It is a time to send many prayers and positive thoughts and support to those impacted families. 

It was extra special to have long time great friends over to share an evening together.  With our house all decorated for the holidays, it is one of my favorite times of the year to entertain and spend time with friends.  I wanted to make the evening extraordinary by sharing classic dishes that are worth repeating over and over again and proven winners.  I selected some special wines to share with our friends and to pair with the various courses.

We began with a glass of J Vineyards & Winery 1999Vintage Brut with a few frozen blueberries added for a bit of pizzazz.  This delightful wine has tiny elegant bubbles with a bright pear and citrus notes. I never want my guests to go hungry; I tend to make enough food for a small army.  Along with our sparkling wine, we noshed on Shaved Brussels Sprouts withTruffle and Parmesan and Brie Cups with Grape Salsa.  (recipe coming soon) With the bright flavors and effervescence of sparkling wine, the pairing was perfect.

We advanced to the dining room to begin with the Crab Cakes with Srirachi Aioli and a glass of Laurent Reverdy 2009 Sancerre. It is from Trader Joe's and very reasonable at $13 to $14 per bottle. The dry crispness of the wine was perfect with the rich crab cake.  Having a small starter or amuse bouche is a terrific method to share with your guests the tone of the evening and give a treat to their palates.  Next on the menu was the Zucchini Soup with Gruyere Croutons.  I decided to pair this with a Pinot Noir from Breggo which sits in the Anderson Valley.  This wine displayed intense aromas of black cherry along with undertones of earth and sage, along with a supple mouth feel and delightful finish. 

Now it was time for the Grand Dame of the evening – The AsianBraised Shortribs with Orange Hoisin Sauce on top of Sour Cream and GarlicMashed Potatoes.  This is hubby’s absolute favorite dish that I make and always a top notch winner at my dinner parties.  Tonight was no exception.  To honor this dish and our good friends we shared a very special wine – Lancaster Estates 2005 Estate Bottled Nicole’sfrom Alexander Valley. This Bordeaux style wine is a combination of Sauvignon Cabernet and Merlot. From the tasting notes on the Lancasterwebsite, this wine exhibits a ripe raspberry jam, black cherry and chocolate characteristics along with hints of plum, clove and lavender.  All I can say, this wine certainly has the “wow factor”.  We also enjoyed the Estate Cabernet Sauvignonsince we were all in love with the Lancasterwines.

With full bellies, there was still a bit of room for a bite or two of something sweet.  When planning the menu, I originally was going to make an espresso and chocolate bread pudding with salted caramel sauce, but decided to put that on hold for an event I am hosting in January.  My food bloggerlunch and cookie swap that I attended on Thursday provided me the perfect dessert – a lovely cookie platter full of tasty treats.

All in all, a memorable evening full of great friends, tasty wines and delicious food was had by all.  Cheers!

Zucchini Soup with Gruyere Croutons

Serves 6 to 8

1 large White Onion, small dice

2 Tablespoons Olive Oil

10 Cups Zucchini, diced (about 10 zucchini)

6 Cups Chicken Stock

1 Tablespoon + 1 teaspoon Curry Powder

Salt

Pepper

In a large stock pot, add the diced onion and olive oil and cook over medium heat, until onions are translucent.  Add the 1 tablespoon of curry powder to the onion mixture and cook for 5 minutes.  Add the diced zucchini and mix well and cook for 3 or 4 minutes.  Season with salt and pepper. Next add the chicken stock and cook on medium heat for about an hour until the zucchini is super soft.

Use an emulsion blender to puree the soup.  Add the teaspoon of curry powder and cook for another 10 minutes.

Gruyere Croutons

Slice the desired amount of sour dough baguettes in ¼ inch thick slices.  Toast lightly on both sides under a broiler.  Add a small slice of gruyere cheese to each toasted slice and place under the broiler until bubbly.  Remove and let cool.  Serve on top of each bowl of soup along with a few sliced green onions or chives for garnish. 

Beer & Pumpkin Chili + BlueStar Cookware Review

Recently Wendy from Smart Click Advertising reached out to me directly to see if I would be interested in reviewing a new line of cookware from BlueStar.  Prior to accepting Wendy’s offer to send me cookware to review, I did research BlueStar, since I had never heard of them prior. I quickly learned the BlueStar label is part of Prizer-Painter Stove Works, Inc and began handcrafting and manufacturing stoves since 1880.  In 2002, Prizer introduced handcrafted, restaurant quality ranges for the residential market under the BlueStar brand.

These ranges are constructed with the highest quality commercial grade stainless steel along with 22,000 BTU power burner, which can deliver the same results at home that you have in any commercial kitchen.  The features are fully customizable, expansive oven space, durable construction and they offer 190 colors.  Yes – you heard me right – 190 colors! 

Hubby and I recently replaced our 11 year old refrigerator, with a well-known brand that specializes in built in refrigerators. Shopping for the new fridge got us excited about the possibility of replacing our ovens and range. We seriously contemplated replacing our ovens, but decided to hold off.  Actually glad that we did, since after looking at the BlueStar website I am extremely intrigued by the 36” Gas Wall Oven with the French style doors.  From the exterior, you can quickly imagine that you have stepped into a commercial bakery with the smell of freshly baked croissants lofting through the air.  Okay, back to reality.  Darn those croissants were smelling heavenly. Smile. This oven has an extra large oven capacity, a powerful 25,000 BTU burner within each oven, a 15,000 BTU ceramic infrared broiler, convection cooking and you guessed it – available in 190 colors.  Amazing, right? 

Browsing through all of the other incredible products, my mouth began to drool.  The BlueStar products are unique along with emboding a high standard of quality and customized features that stand out from other competitors in the market place.  A few of the remarkable products that I wanted to highlight include are:

Red Ranges

Best Gas Oven

Pro Appliances

Let’s chat about this noteworthy cookware that was generously supplied by BlueStar for me to review.  When Wendy mentioned she would send me some cookware to review, I anticipated a couple pans.  How wrong was I?  BlueStar sent me a 8 piece set that included 2” Quart Sauce Pan with Lid, 3” Quart Sauce Pan with Lid, 6” Quart Stock Pot with Lid, 8” Fry Pan and 10”Fry Pan. 

(My 8 piece BlueStar Cookware Set after being unpacked)

Key features:

• Try-ply construction for superior and consistent heat conductivity
• Professional grade 304 stainless steel for optimal durability
• Easy-grip, ergonomic, stainless steel handles stay cool during stovetop cooking
• Oven safe up to 500 degrees
• Dishwasher safe
• Made in the USA
• Limited lifetime warranty

What better way to do a review of cookware than to begin to cook with the products.  I was immediately drawn to the stock pot and knew I could test the heat conveyance, durability and cooking results.  I created a Beer and Pumpkin Chili Recipe and this was the perfect pan to test my recipe.  The first thing I noticed was that the handles did not get hot, unlike other pans I own.  This benefit alone was brilliant.  While browning the meat for the chili I paid close attention to see if it secured to the bottom of the pan.  Nothing worse than having to soak a pan overnight to remove food that sticks.  Again, the BlueStar cookware did not disappoint and I simply used a wooden spoon and the food came off like a dream. 

As additional ingredients were added to the chili, along with simmering for hours, the pan held a consistent heat while providing a perfectly cooked chili.  Again, those handles stayed cool to the touch and no oven mitt was required.  This feature alone was a highlight for me and I believe the home cook would appreciate. Hubby and I enjoyed this chili for three days in a row.  I simply put the stockpot in the refrigerator each night and reheated the chili the next day.  It was just as good the 2^nd and 3^rdnight, if not better.  The pan heated up like a dream and no sticking to the bottom when it finally came time to clean up the pot.  I simply rinsed out the soup residue and washed it in the dishwasher.  It came out looking brand new.

I am excited to test out the other pans  by trying a fried egg in one of the fry pans along with making Salted Caramel in the 3” Quart Sauce Pan.  This new set is going to replace several “well-loved” pans.  My mind still visualizes owning the wall ovens one day. It is always good to dream. Keeping with my current obsession with pumpkin, I have included my recipe for Beer & Pumpkin Chili.  This has to be one of the BEST chili’s I have made.  Enjoy.  

Be sure to check out the BlueStar website and be careful to wipe the drool off your mouth after viewing!

Beer & Pumpkin Chili

4 Cups Fresh Pumpkin, peeled and diced into small cubes

1 lb. Ground Beef

1 lb. Sweet Italian Sausage, casings removed

1 large Onion, diced

1 (12 oz) bottle of Pumpkin Beer

3 Tablespoon Ground Cumin

1 Tablespoon Garlic Powder

2 Jalapenos, seeded and fine dice

2 (28 oz) cans San Marzano Peeled Tomatoes

2 Cups Water

2 (15 oz) Cans Organic Great Northern Bean or large white bean, rinsed

2 (15 oz) Cans – Kidney Beans, rinsed

1 (6) Can Tomato Paste

1 Tablespoon Salt

1 teaspoon Cayenne Pepper

2/3 Cup Espresso

Use a 6 Quart Stock Pot and heat over medium heat.  Add the ground beef and sweet Italian sausage.  Break up with a wooden spoon and cook until brown.  Remove any extra grease. (A trick that I learned years ago is to dump the meat into a colander and shake off the grease – super simple).  Add the meat back into the pan and add the onions and cook until translucent – about 10 minutes over medium heat.  Next add the cumin, garlic powder, jalapenos, salt and cayenne pepper. Mix will with meat and onions and cook for 1 to 2 minutes over medium.  Add the San Marzano Tomatoes and add a cup of water to each can to rinse any extra tomato flavors and add to the pan. 

Add the tomato paste and mix into the ingredients.  Finally add the beer, beans, pumpkin and espresso.  Bring to a boil and then quickly turn down to a simmer.  Let cook for at least 2 to 3 hours to allow the flavor to develop and taste, then add additional seasoning if desired.  Serve with cheese, onions and sour cream.  Enjoy!!

Note:  I did not receive compensation for this review, the company did send me a free 8 piece cookware set.  The opinions are exclusively mine.

{ Summer Corn Soup with Padron Peppers and Bacon }

Living in the Bay Area, we are fortunate to have access to the delicious sweet corn from Brentwood. The season has just begun. The corn is sweet, tender and simply delicious. Our farmers markets are abounding with this summer treat. Often three ears of corn are only two dollars – what a bargain.

I could not resist over the weekend to pack my reusable farmers market bag with this summer indulgence. I guess I could have simply grilled or cooked along with adding a touch of butter but I had other ideas for these beauties. Soup was calling my name. Summer corn soup is one of my favorite things to make at this time of year. I created this super simple summer corn soup recipe and it was just perfect to ring the summer season in.

One of my obsessions, yes a true obsession is pardon peppers. Have you tried them? I cooked them in a hot cast iron skillet with a bit of olive oil until lightly charred then season with sea salt. They have so many flavors and with a crisp glass of white wine, I am in foodie heaven. At the market I bought probably almost three pounds – okay went a bit crazy. We had a lot as appetizers but also knew adding to this summer corn soup would elevate the flavors and be a natural pairing to corn. Of course, adding bacon never hurts.

With today as the first day of summer, this is a perfect dish to kick off the season!

Summer Corn Soup with Padron Peppers and Bacon

Makes four servings

6 Ears of corn (white or yellow)
1 Large white onion, diced
8 C. Chicken Stock
2 T. Olive oil
Salt and pepper
10 Slices Applewood Smoked Bacon, cooked crispy and sliced
14 Padron Peppers, charred in cast iron skilled and sliced
Chives, for garnish

In a large pot add the olive oil and diced onions over medium heat. Stir and cook for about 5 to 10 minutes or until translucent. Season with salt and pepper.

Meanwhile remove the husks from the corn. You will want to use a large bowl to place the corn cob upright to remove the kernels. Use a sharp knife and slice down on each side of the corn to remove all kernels into the bowl. Repeat until all cobs are complete. Proceed to break each cob in half.

Add the chicken stock to the pot and heat on medium heat. Add the cobs that you have removed the kernels from. This will add additional flavor the base of the soup. Heat for about 30 minutes. Remove the cobs and let cool, then using the sharp knife remove any additional kernels portions from the cobs and add to the stock.

Next add the original kernels to the soup and cook on medium for about one hour. Use an emulsion blender to puree the soup.

In a cast iron skillet add about 1 to 2 tablespoons of olive oil and heat on high. Add the pardon peppers and cook until charred slightly. You will want to use thongs to toss frequently. The process should take 4 to 5 minutes. Remove from the cast iron skillet and let cool. Next you will want to slice up until the stem and add to the soup while saving a few for garnishing the top of each bowl of soup.

Cook the bacon until crispy and cool. Slice into small pieces and add to the soup while leaving some for garnish.

Taste the soup and season with additional salt and pepper prior to serving. Garnish each bowl with chopped chives, pardon peppers and bacon.

{ Spring Pea Soup with Lemon Crème Fraiche }

Spring is in the air. Summer is not far away. Oh how I love this time of year.

We have little birds growing up before our very eyes in a nest in our backyard. The mama bird flies in and out to bring them nourishment and keeps them warm at night. I am sure it will not be long until they are all grown up and leave the nest for the big world outside the tree.

Over the weekend, I dusted off the patio cushions from their storage high up in our garage. Along with that, I sprayed the furniture with lots of water to remove any dirt or spider webs from the long winter. I just love preparing for the warm nights ahead and being able to enjoy a glass of wine with hubby while enjoying the serene sound of the water trickling into the fountain. This time of year just makes me smile.

I have several empty pots that are in need of bright flowers and herbs. This is on the list of must purchase over the weekend. I am not much of a green thumb, but with a bit of regular watering, I think I can keep them alive through the season – I promise. Smile.

In fact, last night hubby and I enjoyed a glass of delicious red wine and thinly sliced gruyere and chatted about our day at work. Max our little doggie, laid down between us, just hoping for a slice of cheese to drop. Unfortunately for Max, nothing fell to the floor.

At the farmers market over the weekend, spring peas were in full abundance. I purchased a large bag along with a bag or two of pre-shelled spring peas from Trader Joe’s. Last Monday, I visited one of my favorite blogs – Yummy Supper that I have been following for quite some time. Erin had posted a wonderful recipe for Spring Pea Soup that instantly caught my eye. With spring peas in hand, this was a must make on Sunday. Hubby and I enjoyed it last night while watching one of our favorite television shows. I made a few slight changes to the recipe and enjoyed every delicious bite of this simply divine soup!

Spring Pea Soup with Lemon Crème Fraiche

4 strips of bacon, chopped
1 large onions, small dice
4 cups shelled peas (about 3.5 pounds of peas still in their pods)
3 medium mint leaves, sliced
5 cups good quality chicken or veggie stock
Plenty of sea salt and freshly ground black pepper
2 tablespoon heavy cream
4 T. Crème Fraiche
Lemon zest

In a large soup pot, cook your bacon with the lid on for about 5 minutes over medium heat. Drain the bacon renderings and leave a tablespoon or two to cook the onions. Add the onions and cook another 2 minutes so that the bacon and onion flavors marry nicely. Add the peas, mint, and stock. Toss in a few generous pinches of sea salt and freshly ground pepper. Bring everything to a simmer and cook for about 7-8 minutes until peas are just tender. Taste for seasoning. Do not overcook, to keep the bright green color.

Add cream, and puree soup with an emulsion blender. Add 4 tablespoons of crème fraiche along with the zest of one lemon to a small bowl and mix. Top each bowl of soup with the crème fraiche.

{ Roasted Red Pepper Soup with Cashew Pesto | Secret Recipe Club }

It was one of those weeks that Friday could not have come soon enough. Work was wild this week and all consuming. With 3 out of the 5 days spending until 9pm or 10pm at the office, I was so looking forward to Friday night. Hubby and I typically celebrate with wine and appetizers each Friday night either just the two of us or with friends. With such an exhausting work week, the idea of just relaxing, drinking wine and watching mindless television was simply perfect. I am looking forward to a fresh week ahead.

How time flies! It is time for April’s reveal for The Secret Recipe Club. If you are not familiar with The Secret Recipe Club, it is an online cooking club that matches up other like minded food bloggers to cook a recipe from each others blogs. The catch is that you do not know who you are matched up with or what they will choose to make. That is the fun part. Check out the site to learn more about all of the fun.

For April I was matched with Carrie of Witchy Kitchen. Carrie is an adventurous eater from Charlotte, North Carolina. She enjoys cooking for her hubby Shan and darling daughter Zoeya. Quentin the cat is not far away from all of the action in the kitchen. Carrie learned to cook through exploring, watching food network, friends and always being fearless to try something new.

After browsing through Carrie’s blog, I finally decided on the Roasted Red Pepper Soup with Cashew Pesto. The cashew pesto was the clincher for me, not too mention I adore anything with roasted red peppers. My doggie Max loves raw red peppers, so I gave him a bit or two while making the soup. He was happy. I made a few adjustments to her recipe but essentially kept it in tact. Hubby and I enjoyed it for dinner on Sunday night with a glass of Sauvignon Blanc and it was just simply perfect. Thank you for a wonderfully simple delicious recipe.

Roasted Red Pepper Soup with Cashew Pesto

Makes 4 bowls (double if you desire more)

Soup

4 large red peppers
1 large white onion, diced
3 cloves garlic, minced
salt & pepper
2 T. butter
1 T. olive oil
3 ½ C chicken broth

Cut each pepper in half, lengthwise. Lay on skin side directly onto the rack Roast the red peppers at 475 in the oven. Roast until they are charred – about 10 to 15 minutes. Move to a glass bowl and cover with plastic wrap and let them steam and cool for about 10 to 15 minutes. Meanwhile, in a medium pot, heat butter and olive oil on medium, and cook the onions and garlic, salt and pepper. When the onions are translucent, add chicken broth and bring to a simmer.

When the peppers are cool enough to handle, peel off the charred skin, scrape out the seeds, and slice. Add the peppers to the broth and cook on low for 30 minutes. Use a hand blender to puree the soup. Taste and adjust seasoning if desired.

Cashew Pesto

1/2 c cashews
1 clove garlic, roughly chopped
1 C. basil leaves (loosely packed), roughly chopped
1/4 C. olive oil + 1 t.
1 t. lemon juice
salt & pepper

In a food processor, pulse cashews and garlic a few time. Add basil, olive oil, lemon juice, salt and pepper. Pulse a few times to a chunky paste. Taste and adjust seasoning if necessary.

Serve soup steaming, spoon a little pesto into the center, and enjoy.