The first peas of the season couldn’t have come at a better time. Standing at my kitchen sink, I spent the good part of an hour lazily plucking them from their casings while my mind drifted off to other things. I’d been mildly obsessing about what to include in my presentation for BlogHer Food this year and – as these gorgeous peas began to fill up the bowl…my mind was suddenly full of ideas as to how I wanted to express where I’m at in my life with my blog, my cooking, and my photography.
Today, I’m speaking about “finding your visual voice” alongside two amazingly talented ladies – Aran and Stephanie. If you’re attending the conference, come by and say hi…and join us in our conversation about style, process and having the courage to make your own way in your photos. If you’re reading this from home, the sessions will be online at some point on BlogHer’s website. I’m working on a new styling post to be published this week that will have a pretty sweet giveaway attached to it for those wanting to amp up their food styling game. In the meantime, have some soup.
English Pea and Fresh Herb Soup – makes 3-4 hearty servings depending on desired thickness
- In a medium stock pot, bring the vegetable stock up to a low boil. Add the peas and cook for 2-3 minutes until warmed through but still vibrant green. Remove from the heat and allow to cool slightly. In a high powered blender or Vitamix, whiz the soup in two batches until it’s completely pureed and almost aerated. Add all of the liquid back into the blender and put in the 3 tbsp. chopped fresh herbs. Re-blend until smooth and incorporated. If the soup is too thick, gradually add water or stock until desired consistency. Return to the stove on medium heat and warm through. Once heated, garnish amongst the bowls with the last tablespoon of chopped fresh herbs and a smattering of chopped pistachios. Serve immediately.