July 6, 2009

Pea Soup

My mom, boy’s mom, and I decided to meet for lunch one beautifully sunny afternoon and I wanted to treat them both to something light, bright, and delicious.

I was aiming to fix a meal that was quick to make, full of flavor, and of course, sodium-free. So, I settled on curried egg salad sandwiches and some cold pea soup – my cup of soup, of course, is the one topped with hot red chili flakes – it may have been chilled, but I am always hankering for some heat.

The recipes are simple and the tastes are just complex enough to wake up your palette but there is plenty of room for personal preferences and to make the flavors more robust. They also stay good in the fridge for a few days, so save some room for left-overs.

Curried Egg Salad Sandwiches – A Spicy Celebration on Two Pieces of Bread

Ingredient List:

Half a dozen eggs

1 Container of Creme Fraiche or WholeSoy & Co Plain Yogurt

1 bunch green onions

1/4 lb of currants

Curry Powder, turmeric, white pepper, smoked paprika, cayenne pepper, cumin

Ezekiel 4:9 Low-Sodium Bread

Flat leaf parsley (only if you want to really show off)

1. Boil eggs
(6 eggs made for approximately 8 sandwiches)

Don’t know how to boil eggs? Check this out!

2. Once your eggs have cooled, separate egg yolks from egg whites into two bowls.

3. Add 3 tablespoons of creme fraiche or half a container of WholeSoy & Co Plain Yogurt(25mg of sodium for one container) to your egg yolks and mash together until it becomes a yellow paste. It shouldn’t be too gummy or thick – so you can always add more creme fraiche, yogurt, or some olive oil to loosen it a bit more.

4. Add 1 tablespoon of curry powder, 1 tablespoon of turmeric, 2 teaspoons of white pepper and 2 teaspoons of smoked paprika to the egg yolk paste.  These are all estimated portions.  Taste as you mix ingredients together and add more if you want stronger flavors – also feel free to add in some cumin and cayenne pepper for more spice.

4. Dice egg whites into little cubes.

5. Chop 3 stalks of green onions – the smaller the chop, the better!

6. Mix egg whites, onions, and currants (a few handfuls) with the egg yolk paste. You can also add chopped parsley to put more color and a fresh herb flavor in the mix.

7. Toast your bread

Don’t have a toaster? Use the broiler in your oven! Just don’t forget to flip the bread, to take out the bread, or turn off the oven – I speak from (in)experience.

8. Spread your egg salad onto the bread and cut into your favorite childhood shape – I prefer the triagonal (diagonal triangles) – but I’m sure a rectangle with the crusts cut off would taste just as a delicious.

9. Enjoy!

Cold Pea Soup – Green Never Looked So Good

Ingredient List:
1 shallot
5 cloves of garlic
1 small white onion
Olive Oil
1 bag of frozen peas (check the label for sodium content)

1 bag of frozen corn (check the label for sodium content)

Herb-Ox No Sodium Chicken Broth

White pepper

Creme Fraiche

In a large pot, heat 3 tablespoons of oil.

2. Dice shallot, garlic and half of white onion no need to dice too finely as everything will be blended later on.

3. When oil is hot, add shallot, garlic, and onion to pot and stir until shallot and onion look translucent.

4. Add bag of peas and half a bag of corn to pot. Stir and heat for about 5 minutes.

5. Mix 2 packets of Herb-Ox Low Sodium Chicken Broth with 2 cups of water, throw in pot, and bring to a boil.

6. After it has boiled for a few minutes, remove pot from heat to cool for 5 minutes. If you blend while still hot, your risk some serious splashage, so it is important to cool the soup down a bit before the next step. Patience here will result in less time scrubbing the counters and your face.

7. Transfer soup to blender OR for an incredibly easy and mess-free means of creaming ingredients, use an immersion blender. Possibly my favorite kitchen utensil – I have two.

8. Blend until smooth.

An optional step is to then sieve the soup which will make it incredibly silky in texture, but this is only if you are going for Michelin star perfection.

9. Reheat soup on low until it has reduced about a third – this thickens the soup. Add the white pepper and any other spices at this point.

10. Chill soup in fridge.

11. Ladel into small bowls and top soup with a dollop of creme fraiche.
Other optional crunch worthy toppers include: a few Unsalted Kettle Chips or a handful of Organic Just Peas or Just Corn.

12. Your soup is now ready to serve and ready to disappear.

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