Along with the lovely weather, one of my favorite things about spring is the fresh veggies coming into season. Here is a simple supper that plays upon the fresh flavors of spring.
Fresh Pea Soup
Adapted from The Kitchn
2 tablespoons butter
1 leek, sliced
1 small onion, chopped
2 lbs frozen peas
1 Yukon potato, cubed
4 cups chicken broth
In a large, heavy bottom saucepan, melt the butter and add the leeks and onions. Cook over medium heat until soft but not browned, about 10 minutes. Add the potato and chicken broth and cook for an additional 20 minutes. Add the peas and cook about 3 minutes. Turn the heat to low and puree the soup using an immersion blender. Season with salt and pepper. Serve with a dollop of Greek yogurt, chopped dill, and a drizzle of olive oil.
This soup was delicious warm, cold, and used as a sauce over pasta! It doesn’t have much salt content, so I definitely recommend serving it with a nice crusty bread like a whole wheat ciabatta.
We served it with an appetizer of whole wheat ciabatta topped with Boursin cheese, thinly sliced radishes, and dill.
For dessert, I love something that has more to it than just being sweet, and when I saw this ice cream sundae on The Kitchn, I knew I had to try it! I froze it in little mason jars for a special treat.
Olive Oil & Lemon Sundaes
From The Kitchn
Vanilla ice cream
In a mason jar, put a small scoop of ice cream and top with a pinch of salt and 1/2 teaspoon of lemon zest. Drizzle 1/2 teaspoon of olive oil over the scoop. Repeat with one more scoop of ice cream. Freeze until ready to serve.
This combination is so unique and delicious. It was the perfect end to this meal.
Are there any unique dessert combinations that you enjoy?
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