Wednesday, October 8, 2014

I'm Back with a New Fresh Pea Soup Recipe!


Hello Everyone! I'm back to posting recipes here. I created a wordpress blog called Vintage Kitchen. But Jilly Inspired still remains the most popular. So I've cleaned this blog up to make it clearer and more user friendly. I did away with the ads, deciding to share just my recipes. Thank you for sticking with me all these years!  

So lets talk about this creamy, dreamy, fast and easy pea soup. It's made with frozen peas. They're elevated to something quite fresh and lovely. White wine, basil and fennel give it a complex flavor. If you don't love fennel, you can omit it with good results. But, it quietly complements the flavor of the peas and basil. I've been quick pea soups with frozen peas for a while now. The first one I shared was a Thai Pea Soup on my blog Jilly Inspired. 



The soup is bright green, a real mood booster. The cooking is unfussy. The results are wonderful. The entire process takes under thirty minutes. The soup also reheats well. Some whole peas are sprinkled in at the end of cooking for a contrast in texture. Serve it with a squeeze of fresh lime, some chives and/or basil and a dollop of creme fraiche. Croutons, crumbled bacon, sauteed crab, shrimp or scallops are also welcome. We like to eat this soup with smoked salmon and boursin cheese tartines. 

Creamy Dreamy Fresh Pea Soup Recipe

serves 4-6 

Some Notes:

Rapunzel No Salt Vegetable Bouillon is what I use in this soup. It has a pure, clean taste that I love. If you can't find it then substitute your favorite bouillon or omit the bouillon and just use water or use the same amount of your favorite vegetable broth or stock.

You can use a large onion instead of the shallots.  

Ingredients


  • 3 shallots, diced
  • 1 fennel bulb chopped into small pieces (optional)
  • 3 16-ounce bags of frozen petite or baby peas
  • 1 lime
  • 1/2 cup dry white wine
  • 1/3 cup light cream
  • 2 cups of water
  • 1 Rapunzel No Salt Bouillon Cube (optional, see notes)
  • Salt and pepper to taste
  • Olive oil and butter for cooking
  • 1 generous handful of fresh basil, chopped


Serving options: dollop of creme fraiche or sour cream, squeeze of lemon or lime, freshly chopped basil, chives and fennel fronds, sauted shrimp or scallops, croutons, crumbled bacon


Instructions


Saute the shallots and the fennel with salt and pepper in some olive oil and butter until soft. Add the Rapunzel Bouillon cubes, wine and two cups of water. Salt to taste. Bring to a simmer. Add two 16 ounce bags of frozen peas. Bring back to a simmer. Cook for about 5-8 minutes, until the peas are tender but remain bright green. Take the pot off the heat and add the handful of chopped basil. Puree with an immersion blender or in a regular blender or food processor. Taste and adjust the salt and pepper. Stir in the light cream and about half of the third bag of peas. Stir in a couple of squeezes of fresh lime juice. Serve with a dollop of creme fraiche and chopped basil. If using the fennel bulb in this recipe, you may also garnish the soup with some chopped fennel fronds. Enjoy! 



Wednesday, December 18, 2013

Hot Sesame Tofu

I've moved! Please visit my new blog! 
To get this recipe and more please click on the link below:
Hope to see you there! xo ~ Jilly 



  




Tuesday, November 26, 2013

Sweet & Smoky Chicken Nuggets




The light is changing here in Boston. The days are getting colder and shorter. The leaves are falling from the trees. Winter will soon be here. This chicken dish with smoked Spanish paprika and sweet honey is tasty and easy to prepare. It's warm and welcoming on the coldest of winter evenings. Serve with lots of lemon wedges for a bright and tangy finish.     

Sunday, November 10, 2013

Restaurant-Style Lentil Curry ~ Coconut Milk, Warm Spices, Fresh Lime



This long Veteran's Day weekend was spent meandering around Boston, visiting gorgeous portraits at the Museum of Fine Arts and cooking this creamy lentil curry. 

Friday, November 1, 2013

Baked Fish with Lemon Herb Sauce



This is a great dish for a casual dinner. It's elegant but unfussy. The herb sauce is fresh and lively against the juicy fish. It's quick and easy too. I serve it with my lemony roasted potatoes or baked potatoes. I'm lucky enough to live in New England, where fish and potatoes are always a classic combination.

Thursday, October 24, 2013

Sunday, October 20, 2013

Thai-Inspired Whipped Sweet Potatoes ~ Coconut Cream, Warm Spices & Chili



Need a feisty and fun sweet potato recipe for your holiday table that won't give you a sugar crash before the pumpkin pie is served? Then this recipe is for you. Don't get me wrong, I won't turn down a serving of marshmallow covered sweet potatoes. But, at holiday time, I tend to keep things simple. This recipe is a nice change of pace from the often cloyingly sweet marshmallow dish.

Thursday, October 17, 2013

Thai Meatball Poppers with Creamy Peanut Dipping Sauce




When we first moved to Boston, I visited a wonderful little antique shop just outside the city in Belmont, MA. All That Matters is owned and run by a lovely lady named Ursula. She sells a rotating array of vintage treasures at wonderful prices. Everytime I go there, I'm delighted to find something unique and pretty. Equally enticing are the international grocery stores in my neighborhood, selling everything from Thai basil to fresh dates.