We are in the peas! As we wind down rhubarb and pea season, I made a few great recipes for you to try.
Spring Pea Soup
This soup came together fast and was so creamy and delicious.
Pour a few tablespoons of olive oil into a soup pan and heat over medium.
Add a chopped carrot, a few cloves of a garlic, and a handful of diced onion and saute until soft.
In a good blender add 1 can of rinsed navy beans, 1 jar or can of peas (I had a jar that didn’t seal) not drained, and 1 cup of vegetable broth, and a splash of white wine.
Add 1 teaspoon each sea salt, dill, minced dried onion (or add any seasonings you want) and 1/2 teaspoon of pepper. Pour in vegetables and oil and process for a few seconds until creamy. Pour back into pot.
Add another cup of vegetable broth to get to desired consistency and heat through. Serve with garlic croutons.
Take day (or four) old bread and cube. Place on cookie sheet (I always use the toaster oven). Drizzle well with olive oil. Sprinkle with salt, pepper, and garlic powder. Bake at 350 degrees for 10 minutes or until toasted and dry.
The Easiest Rhubarb Custard in the World
I LOVE custard. I do not love separating eggs and double boiling and such. Well, I don’t mind it, per se, but I rarely take the time. This recipe turned out amazing. I took a little old lady’s oral instructions for custard from the Foxfire 2 book I told y’all about and created my own. In this one, my crust floated up to the top like those old Impossible Pies Bisquick used to market! It was still delicious.
In a mixing bowl combine 3/4 cup flour, 1 Tablespoon sugar, 1/2 tablespoon baking powder, 1/2 teaspoon sea salt. Add just under 1/4 cup of walnut oil (or olive oil), and 1/3 cup of almond milk (or regular milk). Blend well and spread into a pie plate that has been lightly spritzed with olive oil. Sprinkle with walnuts
In the same bowl mix 1/2 cup each of flour and sugar. Whisk 1 egg, plus 1 egg yolk together well and add 1 cup of almond milk (or milk) and a splash of good homemade vanilla extract. Add to flour and sugar mixture and whisk well. Now add sliced rhubarb (I used a cup of canned rhubarb because I had one that didn’t seal!) Pour over crust.
If you don’t want to add rhubarb, just add a teaspoon of nutmeg and cook without fruit. Or add another kind of fruit!
Cook at 325 degrees in a toaster oven or 350 degrees in a standard oven for 30 minutes or until middle doesn’t jiggle.
Let cool and serve with coffee. It is a real treat!
4 Comments Add yours
This rhubarb custard is definitely going onto my menu plan soon!
It is so good!
The rhubarb custard sounds both easy and delicious!
It’s going to make a regular appearance here even without rhubarb!