I’m sorry. I apologize for the title, really I do, but I just couldn’t resist. You know how it is. I’ll tell you what- I’ll make it up to you by not going on and on about the millions of reasons why I haven’t been updating lately. Let’s just pretend that everything is normal. Deal? Well, let me just say one thing. I think that most of the problem has to do with my feeling overwhelmed. I get carried away and feel like every post must be detailed with elaborate explanations and pictures and then it gets to feel like too much so I quit. Instead, I’m going to apply this easy PEASy business (sorry again) to both the soup and this post and see how it goes.
I made this soup:
If you look hard enough you can see my (unshowered) reflection in that spoon, so consider it you’re reward for the lame title.
As some of you know, I’m currently eh- between jobs. My unemployment has led to a 10 lb-ish weight gain thanks mostly to Nigella Lawson and my decision to re-watch over 100 episodes of LOST while sitting on my couch wrapped in a slanket (the poor man’s snuggie), Bailey’s spiked coffee in hand, shoving delicious things into my mouth. This is how I spent my winter, people. Now spring is a-coming and it’s time to shed that extra weight. And because I’m an old lady at heart, I subscribe to a bunch of women’s health websites and this healthy and delicious recipe for dilled buttermilk-pea soup recently came across my inbox. It’s only about 80 calories per serving and it’s high in fiber (read low in Weight Watcher’s points) so it’s ideal to get things back in order. It was especially appealing to me since I happened to have loads of frozen peas on hand (leftover from the mini Jack Shephard’s pies served at our LOST premiere party) and some buttermilk (from those pumpkin cranberry muffins last week). I will say I don’t particularly love peas. I don’t mind them, but they’re certainly not a favorite. I did enjoy them in this though- I like them better all mushed up and the addition of spinach (I suspect for color) really enhances the flavor.
The best part is that this soup is- one more time- easy PEASy. It’s the easiest soup I’ve ever made. Granted, I used store bought stock, which I never do. It was organic and low sodium so I was able to justify it just this once and I recommend you do the same. I also got to use the nifty immersion blender I got for Christmas. My sister was re-gifting some of her wedding presents this year. No one has ever been so happy to receive a blatantly careless gift as I was when opening that beauty and I am happy to whip it (pun entirely intended) out every chance I get. If you’re not lucky enough to have a thoughtless sister you can just give this a whirl in the ole’ blender, just remember to leave it only 1/3 of the way full when working with hot liquids.
Dilled Buttermilk-Pea Soup from Everyday Health
Ingredients
1 can broth, reduced-sodium chicken, 14 ounces
2 cups peas (fresh or frozen)
1 cup spinach
1/4 cup onion(s), chopped
1/4 teaspoon salt
1/8 teaspoon pepper, black ground
1/2 cup buttermilk
1 tablespoon dill
sprig(s) dill, with flowers (optional)
Preparation
1. In a medium saucepan, combine broth, peas, spinach, onion, the snipped or dried dill or savory, the salt, and pepper. (I added two crushed garlic cloves). Bring to boiling; reduce heat. Cover and simmer for 10 to 15 minutes for fresh peas (5 to 6 minutes for frozen peas) or until peas are very tender. Cool mixture slightly.
2. In a blender, blend the pea mixture, half at a time, until smooth. Return the pureed mixture to the same saucepan. Stir in buttermilk; heat through. If desired, garnish with fresh dill sprigs.
Oh and- did I mention the LOST beach cupcakes? They were red velvet with a cheesecake center, cream cheese frosting, and a crushed graham cracker dusting:
Posed with the LOST menu:
Hell, while we’re at it- more LOST food:
And yes, that is a “Jacob’s cabin” in the center of the table. It’s complete with a smoke monster and made from homemade gingerbread courtesy of my also unemployed roommate. Now you see why I need a healthy soup back in my life. And a job.
