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Well, at least it was supposed to be a fava bean soup, except that I wasn’t able to find any (not yet in season I suppose). I guess that’s what I get for not doing my research before deciding on a recipe… But anyway, I was still able to make this soup by replacing the fava beans with lima beans!
I did not really use any recipe for this soup. I just used a 1lb bag of frozen lima beans (use fava beans if you can find them!), cooked them in water until tender, drained them, and then added them back to the pot with some chicken stock and whole milk (about a 50/50 ratio). I pureed the beans with an immersion blender and just kept on adding stock and milk until I was happy with the consistency. Add salt and pepper to taste and finish the soup a nice big dollop of sour cream and serve warm!
The beginning of spring inspired me to go through some of my old floral image folders to see if there were some images I had overlooked. There were quite a lot. I love the contrast of colors between the green background and the yellow ranunculus. I will be going to the flower fields in Carlsbad in a couple weeks and can’t wait to take more photos of these flowers.
I went for a quick and easy appetizer this week with leeks and dijon vinaigrette. For this dish, the leeks are usually boiled, however I find that it makes them taste pretty boring so I decided to roast them instead.
You will need one leek per person. Cut off the green part of the leeks, cut them in half lengthwise and wash them thoroughly. Pat dry and place the leeks on a cookie sheet, brush with olive oil (or use a spray), add some salt, pepper and garlic powder, and bake at 400F for 30 minutes. Serve with a dijon vinaigrette (I mixed olive oil with white wine vinegar, dijon mustard and a little bit of honey).