Page 115 - Flathead Living // Spring 2015

Pea & Mint Soup
Serves 12
Ingredients:
4 cups leeks, rinsed and sliced
2 cups diced celery
4 cups peeled and diced potatoes
2 bay leaves
1 teaspoon dry thyme
6 cups fresh English Peas
1 can coconut milk
1 cup Snow Peas, cut thin for garnish 1 cup fresh mint
1⁄4 cup white balsamic vinegar
2 juiced limes
1 tablespoon salt
1 teaspoon white pepper
1 tablespoon canola oil
Directions:
1 Inalargestockpot,sautéleeks,celery,bay leaves, thyme. Add salt and pepper; sauté for five minutes.
2 Addpotato,10cupsofwaterandbringtoa boil; lower heat and simmer for 15 minutes.
3 Addpeasandcookforfiveminutes;add coconut milk, vinegar, lime and mint.
4 Pureeinablenderandserve.Garnishwith sliced Snow Peas.
Charred Snow Peas
with Anchovy
Serves 2-3
Ingredients:
16 ounces fresh Snow Peas or Snap Peas
2 ounces of anchovy, minced
3 tablespoons balsamic vinegar
1 tablespoon minced garlic
1 tablespoon chopped parsley
1 teaspoon chopped mint
3 tablespoons extra virgin olive oil 1 teaspoon salt and pepper
Directions:
1 Inabowlmixalltheingredientsthoroughly.
2 Heatyourbroilerontheoven,orheatupa
charcoal grill outside. (A toaster oven on broil mode will work, too). Whatever heat source you choose, get it cranking hot.
3 Ifyou’reusingatoasterovenoroven,spread the vegetables out on a sheet pan in a single layer and don’t overlap.
4 Ifyou’reusinganoutsidegrill,youwillneeda vegetable griller to hold peas.
5 Thepeasshouldonlytakefivetoeight minutes to cook. The peas should get a bit of char on them without burning or overcooking them.
6 Servewarmwithmoreextravirginoliveoiland fresh mint.
SPRING 2015 | FLATHEAD LIVING 113
TURE