We have had a lovely trip to the Bourgogne. We visited Dijon, Lyon, Cluny and Auxerre and took a trip to Annecy near the Swiss border. The scenery is inspiring with the autumn colours starting to show on the trees. We stayed in three very different types of accommodation. The first was Palais De L’Ilse in Annecy. It was in the older part of town and was full of character. Small staircases leading up to a room in the attic with a sloping roof. Annecy was like something from the Sound of Music, with snow-covered mountains in the background. We visited friends there and were welcomed into their home. These are memories I will always cherish.
While visiting Annecy, I realised that the little porcelain people I had purchased at a flea market in Paris were actually “fève“. A fève is a hidden token that goes in the Gateaux Des Roix or Galette de Rois that I have blogged about before. My friend had a huge collection of old and new fève.
When we returned home, I was excited to start cooking again. We had purchased some wonderful peas at the market and I had made a chicken stock before I left, so I decided to make a pea soup. This was influenced by the fabulous pea soup that I had in a Bistro in Paris called Bistro Y les Papilles. In my french apartment I found an old blender and although it didn’t work very well, the soup still tasted delicious.
Recipe For Summer Pea Soup
1 large shallot, minced (about 3 Tbsp)
1 1/2 Tbsp unsalted butter
2 cups chicken broth or vegetable broth (for vegetarian option)
1 /2 kilo of fresh peas
1/4 cup heavy cream or creme fraiche
Salt and freshly ground pepper to taste
Zucchini for cutting the little flower shaped decorations
Toasted Croutons for garnish
1 In a medium saucepan melt the butter on medium heat. Add shallots and cook until softened, but not browned, a couple minutes.
2 Add the broth to the shallots, increase the heat and bring to a boil. Add the peas and salt and pepper to taste. Return to a boil, reduce heat and simmer until the peas are just tender, 3-5 minutes. Save some peas to return to the pot after blending.
3 Cut the Zucchini slices into flower shapes to be added to the soup just before serving. Heat through in the soup to soften but still have a crunch.
4 Purée the soup in a blender until completely smooth. Blend in the cream. Taste and correct seasoning.
Reheat to serve warm, or chill to serve cold. Serve garnished with crème fraîche and croutons and petals from pansies if you have some.
Yield: Makes 4 medium-sized servings.
Share on Facebook