SIMPLY ELEVATED

A Sweet Treat Memory, with a Cherry On Top

Over the years there are some ingredients or recipes that immediately bring back memories of a friend or family member. I’m sure we all have them. While looking through the remaining items in my refrigerator, I focused on leftover items wanting to challenge myself to use and not waste the partially filled containers and jars of various ingredients.

I wanted to make a little something sweet for my brother. He lives alone and I found out he was eating sandwiches or opening a can of vegetables for his meals during the stay home order. I just couldn’t let that go on, so I’ve been cooking and then bringing filled containers with prepared meals for his week. I usually make something sweet, like a homemade cookie or chocolate dipped strawberries, but this week I decided to let the items in the refrigerator direct me in this week’s small sweet bite.

Tucked in the back on the top shelf, I found a partially filled jar of Amarena cherries and a half filled jar of black cherry preserves. The cherries brought back a memory from several years ago, to a co-worker named Abbey. Abbey and her husband Murph had recently relocated to the New Orleans area from their home town in Boston. Knowing they were away from family, when the holidays rolled around I invited them to an annual Christmas tree trimming party I hosted. When they arrived Abbey presented me with a hat box filled with mini cheesecakes, each topped with a bright red cherry (from a can of cherry pie filling). The crust was made with graham crackers and the filling from cream cheese, sugar and sour cream; but it was that rich, bright red cherry on top that made these little bites both elegant and festive.

I knew I didn’t have any graham crackers, but I did have some chocolate biscuits (as the English call them). We all know cherries and chocolate are bosom buddies. I knew I had a bar of cream cheese and as I searched for the remaining ingredients, I imagined the black cherry preserves swirled in the batter and knew immediately what I would make.

Mini Chocolate 🍒 Cheesecakes

Makes approximately 16

20 chocolate biscuit (cookies) – other options are chocolate or traditional graham crackers or any other type of wafer cookie ( 1 cup of crumbs)

1/4 cup of butter (4 tbsp. melted)

1 8 oz bar of cream cheese (at room temperature)

1 egg

1 tsp. vanilla

2 teaspoons of cherry preserves or jam

1 teaspoon of lemon zest (optional- but adds brightness)

Amarena cherries or cherry pie filling

Mini cupcake paper liners

Preheat over 350 degrees F

Break biscuits into pieces and pulse in a food processor until fine crumbs form. (You can also place in closed zip bag and crush with hands or a wooden spoon.) Add the melted butter until well combined.

Line a mini cup cake tray with paper liners. Using a tablespoon measure fill each cup with about 1/2 tablespoon of the crumb mixture and press each to pack down into the paper cup.

In a medium bowl cream together the cream cheese and egg with an electric mixer until smooth and fluffy. Add vanilla extract until evenly combined. With a spatula fold in 2 teaspoons of preserves or jam. Test taste the filling for sweetness. I had honey nearby in case the filling needed to be sweetened, but the preserves provided all of the sweetness I wanted and so I did not add any of the honey. Fill each cup to the top with the filling. Bake for 15 to 20 minutes until the filling has only a slight jiggle.

Let cool for 10 minutes and then using a small offset spatula or butter knife gently lift each cup from the pan and place on a cooling rack. Allow to completely cool. Place on a plate or tray and refrigerate for 8 hours or overnight. Just prior to serving top each with a cherry and it’s syrup.

Note: If you don’t have or like cherries, there are so many other options. Blackberry or fig preserves or jam is an option, even orange marmalade or lemon curd. Most preserves have chunks of fruit in the jar that you call use to garnish the top.

Take a peek in your own refrigerator or pantry and see if there’s an ingredient that captures a memory for you and recreate it!

SIMPLY ELEVATED

A Neighborly BBQ Side

I was in my early twenties, a newlywed and getting settled into our first home. We had just moved into a newly constructed neighborhood, so everyone around us was unpacking and settling in as well. We had bought the house on the corner of the street and the couple that resided in the neighboring house to the right eventually became good friends. At least once a month (or more) they invited us over and while the guys grilled chicken and sausages, I watched my eventual friend Judi prepare this shell salad.

The pasta and eggs had just been boiled, drained and the eggs peeled. The next stage of preparation I found really interesting. She grated everything (no chopping) on a box grater! When it was finally finished and we ate it (still warm) I enjoyed it so much that each time I visited I tried to remember her ingredients, because it wasn’t a written down recipe, it was just measured by eye.

Searching for partial packages of items to use up in the pantry, I found a half box of small shell pasta and it brought me back to those memories of backyard barbecues with Judi and her delicious shell pasta. You’re seen most of these ingredients in my other leftover recipes and its kind of interesting how many ways these same basic ingredients can be transformed in such a variety of ways.

The Ingredients:

2 cups cooked small shell pasta, 1 or 2 hard boiled eggs, 1 carrot, 1 stalk of celery (leaves for garnish), 1/2 of a small onion, one lemon (the zest and 1/2 juice), Worcestershire sauce, soy sauce, mayonnaise, salt and pepper.

Using the large holes on a hand held grater held directly over the bowl of pasta, grate the boiled egg(s), celery, carrot, and onion. TIP: When you get to the end of the egg, flatten your hand against the last bit against the grater to avoid cutting your fingertips).

Add the seasoning…. remember there was no measuring involved – so I drizzled a little of the Worcester Sauce, soy sauce, and then added about 1/4 cup of mayo, the zest of a lemon and then the juice from 1/2 of the lemon, salt and pepper to taste. If you notice, many of these same ingredients are used to make a traditional potato salad. (You may choose to add some relish or chopped pickles for example). Mix it all together and taste to determine if you want more of an ingredient. Remember if it is a little flat – salt picks it up. It was very “Judi” to just mix and taste until she got it just right.

My favorite way to eat this salad was when the eggs and pasta were still warm. However, just like potato salad (that I also love warm) it’s just as good cold from the refrigerator or at room temperature and a great BBQ, picnic item or side with a sandwich.

My friend Judi has been with the angels in heaven for some time now, and when I saw that bowl of freshly boiled shell pasta I thought it was time to share her neighborly BBQ side dish with you! If you give it a try, say a little prayer for Judi and thank her!

SIMPLY ELEVATED

Mom’s Egg 🥚 & Rice 🍚

When I was growing up , I remember whenever there was leftover rice in the refrigerator, rather than throwing it away Mom would make what she called “Egg & Rice”. She simply re-warmed the rice with a little butter, in a skillet and once the graduals were heated and somewhat separated into a single layer, she would then scramble an egg (or two depending on the amount of rice she had) and stir the egg through the rice until it was evenly coated. I would squirt some ketchup over it and I was a happy kid.

Mom’s Egg 🥚 & Rice 🍚: 1 cup leftover cooked rice, 1 egg, 2 tablespoons of butter, salt and pepper. (Ketchup or hot sauce, Sriracha or one of your favorite sauce toppings)

Years later, I remember sitting along the side of a hibachi grill in a sushi-hibachi restaurant and watching the teppanyaki chef throw a huge block of butter onto the sizzling grill followed by a bowl of cooked rice and wondered if my Mom realized she had been making a basic fried rice all of those years. As a family we had never eaten Chinese or Japanese cuisine until my brother and I were grown adults, so I doubted she realized the connection.

With the knowledge of how to create the base of fried rice, there are other leftovers that can add flavor and color to the basic recipe. This is a healthier version filled with vegetables and herbs that I think of as a brunch or lunch dish.

Simply🍃🌱 🌿elevated: 1 cup of fresh spinach chopped; 1/4 cup of mini, grape or cherry tomatoes chopped; chopped fresh herbs (from the garden I have dill, the green of a spring onion, and thyme). Add about a tbsp. of olive oil to the empty skillet and saute’ until the spinach is wilted. Return the egg and rice to the pan folding the veggies into the rice until evenly distributed. Add salt and pepper to taste, chopped fresh herbs on top if desired and serve with a favorite sauce (ketchup, Sriracha, hot sauce, etc.) Prep and cook time – 15 minutes.

My usual “extras” of chopped spinach, mini or chopped cherry or grape tomatoes, and fresh herbs made this basic “egg & rice” fresh and more flavorful.

Begin with a couple of tablespoons of butter in a non-stick skillet, add the rice and gently stir until the graduals of rice are warmed through and separated with less clumps making a single layer. Add a well scrambled egg, again stirring until the rice is coated and the egg is cooked. Move to a bowl.

Drizzle some olive oil into the empty skillet and add the chopped spinach, tomatoes and herbs and occasionally stir with a spatula until the spinach is wilted. Return the egg and rice to the pan and mix or toss to evenly distribute the veggies throughout the rice. Top with fresh cut herbs (optional) and it’s ready to serve.

Serve with your favorite hot sauce, Sriracha, soy sauce or a little ketchup. (I grew up putting ketchup on my scrambled eggs.) Ketchup after all is just condensed tomatoes and “a Southern thing”. This is a delicate version, but once again anything goes, small pieces of steamed or roasted broccoli, shredded carrots, and even proteins like leftover chicken or shrimp. I hope this idea inspires you to create ways to transform your leftover rice into a fun healthy meal for you and your family.

SIMPLY ELEVATED

Oven Roasted Veggie filled Portobellos

How do you take a humble portobello mushroom cap and turn it into a main course? The portobello mushroom when roasted or grilled has a meaty texture that is filling and a great vehicle for topping with a variety of ingredients.

Several years ago I found this recipe in a cookbook of small plates for entertaining and it was so tasty, that I’ve returned to it many times. While this recipe includes bacon, for a totally meatless version a vegan bacon or sausage could be substituted or left out all together.

I didn’t take step by step photos as I prepared the dish, but remembered to snap a photo of the prepared dish. The instructions are simple and the end result simply yummy!

What you’ll need:

2 large portobello mushrooms

Butter -flavored spray

2 slices of bacon, diced

2 cups chopped fresh spinach leaves

3 tablespoons basil pesto

2 tbsp. dry bread crumbs

3/4 cup grated parmesan or Italian cheese blend

2 tbsp. toasted pine nuts (hazel nuts or walnuts is another option)

1/4 cup prepared marinara sauce (fresh or jarred)

Preheat the oven 375 degrees F (190 C)

Start with the 2 large portobello mushroom caps. Remove the stems, chop into 1/2 inch chunks and set aside. Scrape the gills out with the edge of a spoon and discard (the gills sometimes give a bitter flavor).

Spray each cap with the butter-flavored spray and place stem side down on a baking dish. Roast in the oven for 10 minutes.

While the mushrooms are roasting, in a 10 inch or larger skillet cook the bacon until crispy. Add the chopped mushroom stems and cook about 5 minutes. If the bacon fat is more than about 2 tablespoons you may want to drain some of it from the pan.

Add and stir in the chopped spinach leaves and pesto, cooking until the spinach is softened. Remove from the heat.

Stir in the bread crumbs and 1/2 of the cheese until well mixed. Spoon stuffing into the mushroom caps. Top each with the rest of the cheese and nuts. Return to the oven and bake 10 to 15 minutes until heated through and golden.

Warm the marinara sauce and swirl a couple of tablespoons on a serving dish (I used a wide bowl). Place the mushroom on top of the sauce and top with the remaining sauce.

As I prepared the mushrooms I considered other ingredients that could be swapped out; sun dried tomato pesto; roasted tomatoes; roasted peppers, caramelized onions; jalapeños or other peppers for a little heat; Swiss chard or kale in place of the spinach; they could also be a vehicle for a pizza – topping with sauce, mozzarella, pepperoni or crumbled sausage. The options as always are endless and open to your own available ingredients and creativity and enjoy!

SIMPLY ELEVATED

Pasta Verde X Dos

Looking for ways to use items that are wilting away in the refrigerator? I found asparagus that I wanted to use in a different way. So I cut them into thirds and blanched them in boiling water for a few minutes until tender, then moved the pieces to a bowl of ice water with a slotted spoon or spider. This stops the cooking and “shocks” the vegetable, saving that pretty verde (green) color. With the heat turned off I then tossed a cup of frozen peas into the same hot water for just a minute to take the chill out before scooping them out and placing them into the bowl of ice water.

Back to the fridge I found a small amount of spinach left in a bag, grabbed a lemon and a bottle of white wine. Light extra virgin olive oil, and a trip outside to the herb garden I cut some spring onions, chives, and mint that all went into my blender. (Cilantro would have been good to brighten the flavor). I whizzed it up adding oil and wine until it resembled a sauce and then added the zest and juice of a lemon (tip: always zest the lemon before cutting it). I then added 1/3 cup of grated parmesan cheese (which is salty so taste before seasoning). Add salt and ground black pepper to taste. If you like heat you could add garlic or jalapeños, but I thought asparagus and peas were such fresh and gentle veggies, I didn’t want to over power them. Be creative and use what you have (celery may have added a nice flavor, parsley might be the only herb you have so use that). Just think green. I bet some green grapes would have added a little sweetness.

I then cooked a half box of tiny shell pasta, imagining the sauce gathering inside their little cups. When the shells were al dente I warmed my verde mixture and using a little pasta water tossed the pasta and sauce together. This wasn’t a formal recipe, just playing around with what I had. All I could think of is all of the great green vegetables I was getting in one bite. I then drizzled the top with a little olive oil and to finish it off, I would have shaved some parmesan over the top if I had a block, but I only had some pre-shredded – so I topped it with that.

Ravioli with Pesto Cream Sauce

What to do with a 10 oz bag of store bought ravioli? Well you need a sauce, but don’t have any in the pantry and don’t have time to make one from scratch. To make this Pesto cream sauce you will need:

A jar of homemade or store bought pesto

1/2 cup heavy cream or half and half

2 tablespoons butter

Garlic and onion powder

salt and pepper to taste

fresh basil (optional)

shaved or grated parmesan (optional)

This dinner took literally less than 15 minutes to prepare. I spotted a jar of pesto I made with basil from my garden in the refrigerator and a carton of heavy cream. I did not measure the amounts I used, so I just had to guess based the pictures what the approximate amounts were.

Begin with preparing the ravioli according to the package instructions. My chicken and roasted garlic version only took 4 minutes to cook once the salted boiling water was rolling so you can either make the sauce first and then prepare the pasta or cook both at the same time. Having all of the ingredients on the counter ready to go will help you work faster.

While the ravioli was cooking, I placed a 10 inch non-stick skillet over medium heat and added about 1/4 cup of pesto followed by about 1/2 cup of heavy cream. (I actually just poured until the cream created a layer the width of the skillet.) I sprinkled a little onion and garlic powder (probably about 1/2 teaspoon of each), added salt and black pepper as I stirred and tasted. Pesto has a lot of flavor so you get a big bang from the one ingredient. I then added the butter and stirred everything together. It’s very yellow at first, and as you stir you can see the creamy white color.

The pasta now ready, scoop the ravioli from the boiling pot of water with a slotted spoon and put directly into the sauce. When all of the pasta is transferred to the sauce, gently toss until the pasta is coated. It’s ready to serve with the options of sprinkling with chopped fresh basil (or other herbs), a little shaved or grated parmesan and a toasted crusty bread like a baguette or garlic bread sticks.

Another option would be to use a store bought jar of sun dried tomato pesto in place of the basil pesto, to create something similar to a vodka sauce. You can make your own homemade pesto with a variety of herbs, any kind of nuts that you have, grated parmesan and olive oil. There are an abundance of recipes available on Pinterest or any cooking magazine website. When you’re low on ingredients and short on time, grab what you’ve got and make it work!

SIMPLY ELEVATED

White Velvet Soup

Many years ago a family member introduced me to a creamy potato soup made from simple ingredients. It was a delicious soup that different family members made their own special version of. My version was a favorite of my daughter’s (making it kid friendly) filled with a variety of vegetables masquerading as soupy mashed potatoes. A comfort food made with very little, inexpensive, satisfying, filling and tasty.

4 to 6 potatoes (I used golden but any potato will do) peeled

2 medium to large carrots (peeled)

2 to 3 stalks of celery

1 small to medium onion (peeled and cut into chunks)

2 cloves of garlic (peeled)

1 15 oz. can of evaporated milk (or 2% or full fat milk)

4 to 6 tablespoons of butter (have a stick available)

Salt

pepper

1/4 cup sour cream (optional)

parmesan or cheddar cheese

3 strips of bacon (or Hormel real bacon bits)

Scallions, Spring onions or chives

Peel and cut the potatoes and carrots. Cut into similar sized chunks. Wash and chop the celery and onion also into similar sized chunks as the potato and carrot. Peel the garlic and leave whole. Place all into a pot and cover with water (as you would to boil for mashed potatoes). Bring water to a boil and cook until the potatoes and carrots are tender in the center. Be careful not to over cook or the final result will be gooey.

While the potatoes are boiling (about 15 minutes), if you’d like to garnish the soup with fresh bacon, use a microwave safe dish and place a double layer of paper towels on top. Line with 3 slices of bacon (I cut mine in half to shorten their length), top with double layer of paper towels, bacon and finish with a double layer of paper towel. Place in the microwave. Start with 2 minutes and check the crispiness of the bacon. Add 30 second intervals until the bacon is crispy and can be easy crumbled. Set aside.

Remove the vegetables from the boiling water with a slotted spoon (or spider if you have one like the one in the picture) and place the mixture of vegetables into a food processor or blender. Depending on the size of your food processor, you may have to make the sour in batches and pour into a pot or bowl to rewarm with finished. Do not overfill and be very careful when working with hot items in appliances. Add some of the evaporated (or other) milk and a couple of tablespoons butter. Pulse to puree the vegetables. I personally prefer a consistency similar to soupy mashed potatoes and use more milk to loosen the mixture; but some of the other family members add some of the boiling liquid from the pot to thin the soup further. Sour cream may be added to the mixture at this point if desired (optional).

Serve in a soup bowl and top with desired garnishes, a dollop of sour cream, sliced or grated cheese of your choice, crumbled bacon and chopped green onions or chives. When my daughter was little, she just wanted cheese.

OPTIONAL : POTATO SOUP WITH SWEET POTATO

Several years ago I found a marbled potato recipe for Thanksgiving where mashed potatoes flavored with sour was swirled with a whipped, buttered cardamon sweet potato. I often tell a story about how my Mom told me she didn’t think she was going to like them. Then the week after having eaten the marbled potatoes, she ran out and bought cardamon to put in everything!

I had one large sweet potato and decided to experiment, creating the whipped sweet potato to either place into the center of the golden potato soup or make the sweet potato the star,

1 large or two small/medium sweet potatoes (peeled and cubed)

1/2 teaspoon cardamon

4 to 6 tablespoons of butter

I recently watched a demonstration on a Martha Stewart site where potatoes were actually “steamed” instead of boiled. The result was a less soggy potato (for mashed potatoes). I decided to use this method for the sweet potato.

To prepare, fill the bottom of deep sauce pan with about an inch of water; the put a steamer basket over the water and layer the chunks of potato evenly into the basket. Bring the water to a slight simmer and cover the pot. Depending on the size of your potato pieces it may take 5 to 15 minutes. Steam until a fork goes into the potato center easily.

With a pot holder or dish cloth lift the streamer with potatoes and place on a plate or bowl on the side. Pour out the water from the pot. Return potatoes to the pot, add cardamon and butter. Whip with a hand mixer until smooth. (As an option, milk can be added to make this mixture smooth like the golden potato soup if you want to swirl some of the sweet potato with that soup).

Above left: I used a small scoop to create of ball of the sweet potato and placed it in the middle of the golden potato soup. Right: I placed three scoops of the whipped sweet potato and poured a small amount of the golden potato soup around the outside. I topped each sweet potato round with a crispy piece of bacon, garnished with chopped green onion and shaved parmesan.

I was a single Mom for most of my daughter’s life and didn’t make a lot o money back then. I know what it’s like to try to stretch a buck, and still present something comforting, filling and satisfying for dinner. I hope this idea will work in your home.

SIMPLY ELEVATED

Veggie Salad and Fruity Breakfast

My own version of the German salad.

Here are two healthy, quick, no cooking required, meals. Last September I had a wonderful opportunity to travel to a small town in southern Germany that was less than an hour away from both France and Switzerland. During my time there I learned about this lovely salad that I call “the German salad”.

This salad is a perfect example of how to “Simply Elevate” items that are a combination of fresh, frozen and canned vegetables. The technique is to chop or slice everything that creates the bottom layer to a similar size. Basically any combination of ingredients you have will work. The first salad I had at a restaurant in a Castle we toured in Germany, contained smashed boiled and butter potato, shredded carrot, finely julienned zucchini, diced beets and radishes; while the version in Switzerland had corn, shredded cheese, red pepper, shredded carrots and cucumbers.

Each version was then topped with mixed greens tossed in a light vinaigrette. When the first salad arrived, it looked like a simple mixed green salad, but as the top layer was pushed away you found all of the lovely colorful surprises just beneath.

When I returned home, I planned a wine club meeting for my friends and recreated some of the cuisine influences I experienced in this little corner of Europe, which included this German salad.

A fun way to serve this would be to create a large platter of prepared vegetables and let everyone choose which items they want for their bottom layer. Then prepare a separate bowl with the tossed greens. to serve on top. My platter above included radishes sliced on a mandolin, diced fresh sugar snap peas, diced red (orange or yellow) bell peppers, shredded carrots (can be purchased in the produce section), diced fresh zucchini, diced English cucumbers (Persian or a regular cucumber are fine), and canned corn that was drained.

Other options: frozen corn, frozen peas, canned diced beets, boiled and buttered smashed potatoes, diced fresh mushrooms, drained jarred artichoke hearts, hearts of palm – whatever you have can work. The more color the prettier it will be.

For the vinaigrette I simply drizzled a little of good olive oil and a little white balsamic vinegar over the greens and toss. You can use rice wine vinegar, white wine vinegar, champagne vinegar – just use whatever you have. This salad is very refreshing and very filling due to all of the raw vegetables.

FRUITY NO COOK BREAKFAST

An easy, healthy and “Simply elevated” bowl of yogurt is as simple as using a wide single serving bowl, placing 1/4 cup of yogurt, sprinkle the top with cinnamon to add flavor (said to lower blood sugar) ; or swirl in a tablespoon of your favorite jam or preserves; sprinkle with a store bought or homemade granola, chopped nuts or toasted coconut; then slice up fruit (banana, a mandarin oranges, cherries, peach, pear, apple; add some berries and if you have it, snip some fresh mint into little strips to sprinkle over the top. I even prepared a version of this while I was in Germany using local fruits.

My France yogurt bowl -homemade berry preserves, museli, figs, mirabelles, banana & fresh mint.
Home: Greek yogurt sprinkled with cinnamon, toasted oat granola, strawberry,
blueberry, banana & fresh mint.

Be creative, have fun and enjoy! Until next time….Bon Appétit !

SIMPLY ELEVATED

Springtime Soup: “Simply Elevated”

Carrot and fresh pea soup with chive blossom.

Basic every day ingredients elevated – its the genesis of my new category “Simply Elevated“. I hope to inspire and encourage methods for using ingredients that may not appear to be much in their original form, but can be elevated into a delicious and beautiful meal. Let’s dig into to our refrigerators, freezers, pantries and herb gardens to present something everyone will look forward to eating.

I created this soup last year for my annual Mothers Tea and realized it would be the perfect example during this difficult time, of how a few ordinary ingredients can be transformed into something tasty, filling and nutritious.

Let me begin with the herb garden. If you don’t have one you can easily purchase fresh herbs at the grocery in those little plastic packs, but consider planting some in a large planter or in a small area of your back yard. The benefit of growing your own yields fresh flavors to add to your dishes nearly every day, and eventually if you gently fertilize ,you will see lovely flowers bloom from their stems that are edible and add a lovely touch to your dishes. I’ve had the most luck with an area that gets morning sun and afternoon shade. Herbs are inexpensive to grow (I start mine from small plants purchased at the grocery or hardware store) and give them a dose of Miracle Grow right after putting them in the grown. Spring (April and May) are the months they thrive the most. Some will last year round while others can’t make it through the very hot (parsley and cilantro) or very cold (basil) seasons.

The herbs I use most frequently are thyme, basil, chives (that make beautiful lavender flowers) and parsley, but I also have dill, oregano, rosemary, sage and cilantro. Cilantro and parsley require frequent trimming to avoid seeding, and they don’t like the heat. I use sweet mint with fruit, drinks and some savory dishes, but I would recommend planting mint in a completely separate container. It tends to take over in the garden. This year I’ve added some edible flowers (violas, pansies, marigolds) and Spring onions that also bloom a white version of the chive blossom.

🍃Carrot, Pea and Mint Soup🍃

6 to 8 servings
FOR THE CARROT PORTION:
2 pounds orange carrots (farm fresh for the best flavor if available )
1 or 2 small to medium purple carrots (if unable to find an orange will do)
4 tablespoons of butter
1/2 cup of vegetable stock or water *
1/2 teaspoon of salt
pinch of white pepper
FOR THE MINT-PEA PORTION:
2 – 12 oz packages of frozen sweet peas (reserve 1/2 of whole peas on the side for garnish
6 mint leaves (additional mint for garnish)
1/2 to 1 cup vegetable stock or water*
salt and pepper to taste
1 teaspoon lemon zest & juice
Note: * If chicken stock is used the pure flavor of the vegetables will be altered.

Peel all carrots with a vegetable peeler and then slice into 1/4 inch disks. Place in a medium to large skillet with butter and liquid (*vegetable stock or water), salt and pepper. (If you do not have white pepper -black pepper is acceptable.) Simmer on medium heat covered until carrots are tender when pierced with a fork. Carefully transfer to a blender and puree until smooth. (Note that hot liquid in a blender can splash and burn you. Make sure to cover the top with a dish towel or allow mixture to slightly cool prior to blending). Add small quantifies of liquid until desired consistency is achieved. In order to create the two side by side or swirl affect, it will have to be the consistency of loose mashed potatoes or the line will not hold. It cannot be watery.

Frozen peas (remove 1/2 cup of whole peas and set aside to thaw to room temperature). Cook frozen peas in microwave according to package instructions. Transfer to a clean blender and add 1/2 cup of liquid (*vegetable stock or water)and mint leaves. Puree, again to desired consistency adding small quantities of liquid – with same note indicated above. Salt and pepper to taste, lemon zest and juice. I then put the pureed soup in a squeeze bottle to control the pour into the other side of the bowl when serving to create the separations of carrot and pea.

Both can be made one to two days in advance, refrigerated in an air tight container. Gently reheat prior to serving.

Garnish: Create thin slices of purple carrot with a vegetable peeler, from stem to end tip. Gently curl and place in ice water until ready to serve. Garnish soup with raw carrot slice, several whole peas, a mint leaf, and chive blossom or other edible flower if available.

Bon Appétit! Let me know what you think if you give it a try.