This week’s Sunday Supper theme is about a subject that has become very near and dear to my heart, Farmers Markets and Local Food. Over the past few years I have really been trying to focus on this idea of eating locally sourced food. Even in my business I only source my meat from local farms and am currently searching for a good locally source for my cheese. I believe one of the ways we can make our own part of the world better and stronger economically is by supporting local business’.
Today I am sharing a recipe that uses a vegetable that is used a lot in my house because it is my daughter’s favourite vegetable, fresh peas. Now I almost hesitate saying peas are her favourite because she only likes them fresh. If you give her frozen peas or peas from a can she wouldn’t touch them. I have 30 pea plants growing in the garden this year and while they have produced a lot of peas my husband and I haven’t been able to eat any of them because my daughter goes out into the garden and eats them off the plant. And since it is such a healthy food I don’t have the heart to scold her. So instead I bought some fresh peas from our local market.
I am also a proud stall holder at our local market on Saturday’s so I make an even bigger effort these days to buy from my friends on the market. I am excited to see what everyone else in the Sunday Supper crew has come up with not just because I love food but because I love seeing what ingredients are in season around the world.
1 small onion, chopped
2 rashers of smoked streaky bacon, chopped
450g (15 oz) shelled peas (about 1.2kg of pods) plus 5 pods
750ml (3 1/4 c.) water (or vegetable stock if you’re omitting the bacon)
Squeeze of lemon juice
Small bunch of mint, chopped and creme fraiche, to serve
recipe from The Guardian
Heat the oil over a medium heat in a large pan and add the onions and bacon. Cook the onions until they are translucent make sure to stir and keep the onions from browning.
Add the peas and pods and stir well, then pour in 750ml water. Bring to the pot to a boil, then simmer until the peas are tender, about 10 minutes.
Remove the pods and puree the soup, I used a food processor but you can use an immersion blender if you have one. Add the lemon juice and season to taste. This soup can be served hot or cold, add a few sprigs of mint and a swirl of sour cream before serving.
Garlic Scape Dip from The Girl In the Little Red Kitchen
Onion Bacon Jam with Bread n’ Brie from Gotta Get Baked
Kale & Pepita Pesto from girlichef
Garden Quinoa Salad from The Urban Mrs
Grilled Cherry Tomato and Goat Cheese Salad from Pescetarian Journal
Watermelon-Feta Salad with Pomegranate Drizzle from The Weekend Gourmet
Soups & Sides
Watermelon Gazpacho from Jane’s Adventures in Dinner
Classic Gazpacho from Curious Cuisiniere
Pea Soup from Small Wallet, Big Appetite
Pickled Garlic Scapes from kimchi MOM
Cheesy Zucchini Hodge Podge from Cupcakes & Kale ChipsSuccotash from Magnolia Days
3 Easy Japanese Spinach Recipes from NinjaBaking.com
Michigan-Made Meal with Seasoned Potato Chips from Foxes Love Lemons
Summer Veggie Pizza from Country Girl In The Village
Tomato Pie from The Hand That Rocks The Ladle
Kitchen Sink Vegetable Curry from What Smells So Good?
Margherita Pizza from Growing Up Gabel
Cheesy Zucchini Fritters from Cindy’s Recipes and Writings
Three Sauces with Summer Herbs to Transform a Simple Grilled Dinner from Cook the Story
Vegetable Quesadillas from Cookin’ Mimi
Mushroom Scallion Risotto from Vintage Kitchen Notes
Lemony Summer Linguine with Grilled Vegetables from Neighborfood
Pasta alla Norma Nuda from Juanita’s Cocina
Arugula Pizza from Family Foodie
Peach Cobbler from That Skinny Chick Can Bake
Coconut Cherry Bars from Killer Bunnies, Inc
Lightened Up Peach and Blueberry Cobbler from Peanut Butter and Peppers
Cherry Brandy Cobbler from The Wimpy Vegetarian
Peach Maple Ice Cream from Pies and Plots
Cherry Clafoutis from Food Lust People Love
Roasted Figs with Caramel, Honey Ice Cream and Aged Balsamic from Crazy Foodie Stunts
Peach Ice Cream Paletas from Basic N Delicious
Gluten Free Sour Cherry Cake from No One Likes Crumbley Cookies
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- 15mL (1 Tbsp) olive oil
- 1 small onion, chopped
- 2 rashers of smoked streaky bacon, chopped
- 450g (15 oz) shelled peas (about 1.2kg of pods) plus 5 pods
- 750ml (3¼ c.) water (or vegetable stock if you're omitting the bacon)
- Squeeze of lemon juice
- Small bunch of mint, chopped and creme fraiche, to serve
- Shell the peas, keeping about 5 shells.
- Add the peas and pods and stir well, then pour in 750ml water. Bring to the pot to a boil, then simmer until the peas are tender, about 10 minutes.
- Remove the pods and puree the soup, I used a food processor but you can use an immersion blender if you have one. Add the lemon juice and season to taste. This soup can be served hot or cold, add a few sprigs of mint and a swirl of creme fraiche before serving.