Our Canadian friends Denise (aks Panty Lady, W.R. and Good Cook) and Vlad have a summer home in Cotignac. We shared the day together in Cassis before they return home.
The little cheese are called "bouchons" or corks.
Fresh Pea Soup
Take the peas out of their pod (or frozen),
Line them in a row and admire their cute factor.
Measure more four cups worth (kissing each one is optional.)
In a pan of boil water flavored with a cube of vegetable bouillon (I like to make mine and freeze them) add the four cups of fresh peas, plus a yellow onion cut in fourths.
Make sure the water barely covers the peas and onion.
Bring to a boil, then simmer until the onion is soft (ten minutes or so).
Take off the burner, add one cup of cream and blend smooth.
Put the blended soup in the frig until chilled.
Serve with a mint leaf topper.
(Add salt to taste)
I usually serve this chilled, but instead I served it warm with a Coconut Chili Pepper vegetables, with rice and sauteed scallops.
Vegetables (Baby zucchini, carrots, green onions, parsley, garlic, mushrooms all finely chopped.) Stir in gently coconut cream let it set.
Then stir in the cooked rice, and sauteed scallops.
Desserts were made from the local bakery:
Bon voyage Denise and Vlad, we will miss you
xoxo
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