Thanks to Liam and Sherry for the most ridiculous amount of mint from their [huge] garden (different from the farm). I managed to use it in two different recipes today. Isn’t it beautiful?
And that’s only about 1/3 of what I brought home! Who wants some??
My first mint-inspired dish was the soup I mentioned last week:
Fresh Pea Soup with Mint (from Weight Watchers)
3 spray(s) cooking spray
1/2 Tbsp unsalted butter
1 cup(s) leek(s), white part only, finely chopped
3 cup(s) canned chicken broth
5 cup(s) green peas, fresh, shelled or 20 oz frozen baby peas
1/3 cup(s) mint leaves, fresh, or to taste
1/2 tsp table salt, or more to taste
1/4 tsp black pepper, freshly ground, or more to taste
1/2 cup(s) buttermilk
Coat a large heavy pot with cooking spray and set over medium-low heat; melt butter in pot.
Add leeks; cook, stirring occasionally, until transparent, about 7 to 10 minutes
Stir in broth, increase heat to high and bring to a boil. Stir in peas; cook until peas are tender crisp, about 3 minutes for frozen peas and 5 to 6 minutes for fresh peas.
Remove pan from heat; stir in mint, salt and pepper. Puree soup in pot using an immersion blender (or in small batches using your blender or food processor); stir in milk. Serve warm or chilled. Yields about 1 cup per serving.
Although this was super easy, it would have been a real no-brainer with an immersion blender. My food processor is just worthless for soups…
Regardless, this soup is really fresh and springy; serve it warm or chilled.
The other recipe was a lemon-mint salad dressing for Sara’s family dinner.
Whisk together: Juice of two big lemons, olive oil, 1/4 finely chopped mint, chopped garlic, salt, pepper (in retrospect I would have also added honey).
Dinner theme: Triangles.