1/07/2006

Creamed Pea and Carrot soup with Herbes de Provence


Creamed Pea and Carrot soup with Herbes de Provence
recipe by -Anne Dessens

This is a quick soup that will warm up the entire meal. It's a perfect pick-me-up after a grueling day at work. It’s a perfect recipe to demonstrate the beautify and robust yet refined flavors of the herbes de Provence. Just one ingredient can change the entire dish.

Serve with a hot ham and cheese sandwich, followed by a warm Chocolate brownie Griotte(à la mode optional!)


1 yellow onion, chopped
1 tablespoon olive oil, Moulin la Cravenco
4 cups frozen peas and carrots
3 cups water
2 tablespoons herbes de Provence
2 bouillion cubes, chicken or vegetable
salt and pepper to taste

In medium saucepan with lid, sauté olive oil and onion over medium-high heat until soft and translucent; add herbes and stir well. Add peas and carrots, water, bouillon cubes; bring to boil; reduce to medium heat and simmer partially covered for 20 minutes.

With hand blender, blend directly in pot to desired consistency or in increments, transfer to traditional blender and blend. Salt and pepper to taste. Serve hot or warm.

Optional: top with diced ham or chicken, garlic croutons or a dollop of sour cream.

2 Comments:

Blogger Alison said...

OK, chica.

I want you to post an entry about that QUICHE. :)

12:26:00 AM  
Blogger Anne said...

Yeah, I'm getting there...

10:43:00 PM  

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