Pea Soup

This soup, which we like to call "witches' brew" in my family, has the advantage of being incredibly delicious and looking quite elegant, while at the same time being ridiculously easy to make.

Pea Soup

Ingredients (for 4-6 servings): 

- 1 package (4 cups) good quality vegetable broth (or 4 cups of water flavored with buillon powder, but this is less recommended).

- About 2 packages of frozen peas (I used 2x12 oz package, so total of 24 oz or about 700 grams, but you can play with the exact amount).

- 1 small onion, finely chopped (optional, and a bit of oil if you are using it).

- Salt and pepper to season.

- To serve: sour cream/creme fraiche, croutons (all optional)

Preparation: 

1. In a medium pot, saute the onion in a bit of oil until softened (if you are using the onion). Add the broth (if you aren't using the onion, just put the broth directly in the pot). Heat to a boil.

2. Add the peas into hot broth and cook for about 10 minutes, until the peas are mushy.

3. Using a stick blender (better option) or a food processor/regular blender, carefully puree the soup until it is completely smooth and green, without chunks of pea or onion in it. Reheat the pureed soup. I like the soup quite dense, but you can add broth or water to adjust the consistency to one you like. Season with salt and pepper to taste.

4. Serve the soup hot. I like to serve it with a dollop of creme fraiche or sour cream and some croutons, but of course this is up to you.

Cheese Souffle

Souffle is one of those things that is notorious for being incredibly difficult to do. However, this recipe for souffle is actually pretty easy, and totally delicious. The only thing you need to worry about is the timing. The souffle takes about an hour (or an hour and fifteen minutes) to bake and you have to serve it as soon as it is ready, or else it starts deflating. Therefore, you have to carefully plan when you sit down to dinner, to make sure that you neither have to wait for the souffle to be ready nor serve deflated souffle.

Cheese Souffle

Ingredients (for 4 servings): 

1 cup grated cheese (I use chedder or mozzarella or a mix)

50 grams (about 3 tbsp) butter

3 tbsp flour (I use cornstarch or other GF option)

½ tsp salt

A pinch of paprika

1 cup low-fat milk (you can use full fat)

4 eggs , separated

Preparation 

1. Melt the butter in a medium pot. Add the flour, salt and paprika and stir to create a roux. Add the milk and cook on low heat, stirring all the time, until the mixture is bubbling and thickens. Remove from heat, stir in the cheese until it is fully melted. 

2. Whisk the egg yolks (!) until you get a relatively stiff yellow foam. Add the cheese sauce into the yolks and stir until it cools somewhat. 

3. Whisk the egg whites to a stiff foam, and fold the cheese mix into the foam. Pour into a heat proof souffle dish (a 5 cup dish). To give the souffle a little “hat”, run a knife in a shallow circle in the middle of the foam, about 1 inch from the edge.

4. Bake In an oven at 300 F, for about 1.25 hours, until a knife stuck in the middle comes out clean. Serve immediately. It goes well with a side of rice.