Monday, June 18, 2012
Back in the Pacific Northwest. Today was rainy and cool, perfect in every way. We hiked Cape Perpetua Spruce trail as there is more cover under the trees. Started at the bottom from the campground to the very top. Met a poet on the way down. Great hike!
1 onion peeled and chopped
2 sticks of celery, chopped
1 medium potato, peeled and cubed
5 cups of chicken or vegetable stock
1 cup of fresh or frozen peas
1 large bunch of watercress, cleaned and picked off stems
Heat a heavy soup pot, add oil. Throw in chopped onion, cook about 5 minutes then add celery. Turn heat down and cook until softened, not brown. Add potato and stock, bring to a boil. Cook until almost soft, then add watercress. Cook another 5 minutes or so. Add peas if frozen cook another minute, if fresh cook for 2 or 3 minutes.
Remove pan from heat. Use boat motor to blend. Season with salt and pepper to taste.
Serve soup as is, or you can add a dollop of sour cream or cream fraiche and top off with a drizzle of olive oil. Serve with fresh crusty bread.
Notes: I used frozen peas, take them out when you first start preparations.
Cheri Savory Spoon
Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.
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