sweet pea, apple of my eye

last we caught up, i was bouncing all around georgia and mississippi in search of the perfect peach pie and fried green tomatoes. little did i know that mississippi is the land of sweet potatoes, and i returned home hooked on sweet potato coffee of all things! i had an absolutely wonderful time during my campus visit and hope to return very soon. stocking up on more sweet potato coffee being only one of many reasons. 

sweet potato coffee || planting my roots

following my weekend in the south, i headed back home to pennsylvania for easter weekend, then baltimore for a friend's birthday. it's been non-stop, go go go. fast-forward to last weekend, and it was packed with drinks on the stoop, a merdian hill park day, the new infinity rooms exhibit at hirshorn, botanical garden exploring, iced coffee at the farmers market...all good things, very, very good things. and all things that make me want to take a nap once i list them all out. can you tell it's finally nice and we're taking advantage of the beautiful weather? 

stoop drinks || planting my roots

but you know what's perfect in the early days of spring, when it's sunny and lovely late but there's still a bit of a chill in the air? or, days like today when it's just been a massive non-stop downpour? soup. more specifically, a soup that's colorful and bright and light. a pea and mint soup, to be exact.

sweet pea and mint soup || planting my roots

there are many things i love about this recipe, and not only the fact that it makes me want to play amos lee on repeat: 1) few ingredients, but the flavor is spot-on and super fresh, 2) the color is gorgeous, 3) it makes for easy meal prep, 4) it's super speedy to create, and 5) it is perfectly dunkable with freshly baked bread. the two greens - mint and peas - complement each other perfectly and together, they make for a wonderfully light lunch on a cool or dreary spring day. 

sweet pea and mint soup || planting my roots
sweet pea and mint soup || planting my roots

mint and pea soup

serves 4

what you'll need:
2 tbsp unsalted butter
1 yellow onion, chopped
1/4 tsp crushed garlic
1 pound frozen or fresh peas
5 - 6 sprigs fresh thyme (about 3/4 tbsp)
2 cups chicken or vegetable broth
1/2 cup whole or 2% milk
1 cup loosely packed fresh mint, roughly chopped
juice of half a lemon
kosher salt
black pepper

what you'll do:

  1. in large saucepan, melt butter, then sauté onion and garlic. add a generous pinch of kosher salt and stir periodically. 

  2. once onions are translucent (about 6 minutes), add in peas, thyme, 1/2 tsp of kosher salt and black pepper, to taste. stir over heat for about 5 - 6 more minutes, then pour in stock. simmer for 10 minutes.

  3. remove from heat, add in fresh mint and lemon juice. pour soup into blender or food processor, blend for 2 minutes, then pour in milk. blend for another 3-4 minutes, or until completely smooth. serve immediately. 

new starts, new soups

i've been on a big ginger kick for about the past two years. i swear, my tastebuds have gone through some sort of massive upheaval. does that happen in your twenties? i've transformed into this girl who loves goses and hoppy hoppy ipas, zingy ginger, and fermented foods and drinks. all this talk of bittersweet change must've made me a person who craves bitter. hm. anyways, ginger is one of these flavors i now try to sneak in whenever i can. like in this soup. i have to think this soup is also quite healthy, so it's good to keep on hand this time of year when it feels like everyone is coming down with something.

Read More

soup round-up

ahhh, fall! crunchy leaves, crisp air, warm cider. ps it's also really to hard to write about fall without sounding exceptionally basic. so we can all agree - yay pumpkin patches! yay corn mazes! yay sweaters! but, tis the season for soup. there's really nothing that can beat a warm, hearty bowl of soup on a brisk fall day, and coincidentally, one of my potluck pals asked me if i have any soup recommendations. indeed i do, so without further ado...the best of fall soups!

Read More

taste of history

i counted down the days to the smithsonian food history festival. i scheduled out my day the night before in my cell phone notes, anxious that i wouldn't have time to swing it between dorie greenspan's live baking demo on world peace cookies before I ran to a panel on the best of america's road food stops. when would i find time to pay homage to julia child's kitchen? what do i do with all these flower poundings i created? were they going to surprise us with bottomless samples even though they swore up and down there would not be samples?! these were all the very pressing questions running through my head. spoiler alert: they weren't kidding about the samples. 

Read More