Spring break.

Two words that shouldn’t be paired together, I think. But schools are closed and my husband and son left for a week and flew to visit family and relatives living out of state.

It was me and baby at home. I really didn’t like being apart. In fact, I hated it.

But, I find that it is also an opportunity to slow down, relax a bit, reflect, think, and reflect a bit more about all kinds of stuff. Not having my two guys around, no constant buzz in my head, I came to some profound discoveries and conclusions:

1. a 1 year-old makes a lot more mess then a 6 years-old

2. 6 years-old makes my brain tired, baby makes my body tired, but oh, how these two complete me and nourish my soul

3. I’m a bit of a loner and I love to be at home even when it’s half empty (or half full. Depends on how you look at it…)

4. I love to write on gray and rainy days

5. food doesn’t taste the same when 2 people, versus 4, sit around the kitchen table to eat

6. I missed my husband so

7. the first two days it felt as if I’m having my own little vacation (I got a massage!)

8. on the 5th day I realized that I was a bit depressed during the 3rd and 4th days

9. I couldn’t wait for the 7th day to arrive, when they will be back home

10. when cooking for 1+1/2 – that’s me plus baby – I prefer lighter cooking and more vegetarian dishes.

This soup was wonderful and so quick and easy to make. Unbelievable.

Peas and tarragon soup

Recipe adapted from Bon Appetit magazine, April 2009
Makes 4 servings

1 package frozen peas, thawed
2 tablespoons extra-virgin olive oil
2 shallots, sliced
4 cups (or more) vegetable broth (or 2 cups broth and 2 cups water)
1 tablespoon chopped fresh tarragon
Salt
Black pepper, ground
Plain nonfat yogurt or sour cream, for serving

Heat oil in a medium size pot over medium heat. Add shallots and sauté until golden and almost tender, about 5 minutes. Add the peas and broth (or water, if using), tarragon, salt and pepper, and bring to a boil.

Reduce heat to low and cook until flavors blend and peas are tender, about 5 minutes.

Cool slightly. Working in batches, puree soup in blender until completely smooth, or use a hand blender. Return to the same pot and reheat. Thin with more broth/water to the desired consistency. Correct seasoning with salt and pepper.
Ladle soup into 6 bowls and serve with yogurt or sour cream.

This recipe was submitted to Souper Sundays event on Kahakai Kitchen blog and to Cream Puffs in Venice’s Magaznie Mondays event.

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Categories : Fall and Winter, Recipes, Soups, Spring and Summer