Easy, Fast, Tasty Pea Soup

Scarf!

This is a great soup, easy and CHEAP to make. It's half an onion, half a carrot, a bag of frozen peas and some garnishes. It takes about ten minutes to make. The color is bright, bright green. It's low in fat, high in fiber and vitamins and is filling enough for lunch. Get the recipe here.

Pea soup. Ten minutes to make. Tastes great!

Off to the theater to play a matinee. This is a perfect lunch before a concert. Not too heavy but a lot of slow release energy. It can be completely vegan, though I did put a dot of butter in it to finish.

The garnishes I used here are bits of home cured ham (yes, I do throw that on just about everything), walnuts and chunks of Meyer lemon.

Good food is back back back!

I love the Asian markets!

I went by my favorite Chinese market today because I had been cooking for one and today my wife came home from playing concerts in Dresden and Prague and tomorrow my son comes home from college. Better fill the fridge!

Today I picked up two delicacies, a branzino and a pound of live shrimp. The branzino was flown in from Greece. I don’t know where the shrimp came from but it is unusual to find them live here.

I made a classic court-boullion to cook the shrimp. I got a pot of water boiling and added a bay leaf, a couple of crushed garlic cloves, some aromatics, a few peppercorns and some lemon juice. I boiled it for a few minutes then dumped the shrimp in. They cooked just for a minute and I took them out and let them cool in a mix of the court-boullion and water.

The branzino I simply rubbed with  olive oil, sprinkled with salt and put it under a broiler for a few minutes.

I also made a snow pea salad dressed with walnut oil, red wine vinegar, salt and pepper and lemon juice. I had a couple of slices of wine, wheat walnut bread to fill it out.

This was an expensive lunch for me. The branzino is not a cheap fish. Altogether I spent about 6 bucks.