Pea Soup

If you have a bag of frozen peas sitting in your freezer and want to use it for something this soup is the way to go.  It’s a no-frills kind of soup that’s even easier than the roasted tomato soup I made about a week ago.  I was a bit wary about using frozen peas but they’re actually often sweeter and more nutritious than fresh peas since they’re picked in season and frozen at the height of their freshness.  Accompany the soup with a sandwich and to change it up, you can add a splash of cream to the soup for a smoother, velvety texture.      

Yields about 4 servings

1 lb. frozen peas

About 3 cups chicken or vegetable broth, or enough to cover the peas

1 teaspoon oregano

1 teaspoon garlic powder

Salt and pepper

1. In a medium pot heat peas and chicken broth.  Let simmer for about 5 minutes.

2. In small batches blend the peas and chicken broth together until smooth.

3. Return blended mixture into pot over medium heat and add oregano, garlic powder, and season with salt and pepper. 

4. Heat the soup and stir occasionally, until it thickens.

Sun-Dried Tomato Caprese Sandwich

This is my version of a caprese sandwich using sun-dried tomatoes instead of fresh tomatoes.  I love the tangy flavor of sun-dried tomatoes and paired with the creamy fresh mozzarella, the flavors balance out nicely.  They’re super simple to make yet so delectable.     

*The sandwiches in the picture above are open faced but the recipe is for regular sandwiches.   

Serves 2

8 slices of French bread (makes 2 small sandwiches for each person)

4 slices of fresh mozzarella

5-8 basil leaves (about 2 leaves per sandwich, depending on their sizes)

½ to ¾ cup sliced sun-dried tomato

2 tablespoons olive oil

1 tablespoon balsamic vinegar

Salt and pepper

1. In a small bowl whisk together olive oil and balsamic vinegar.  Season with salt and pepper.

2. Brush balsamic vinaigrette on all slices of bread.  Assemble sandwiches, placing basil first, then mozzarella, and sun-dried tomatoes last.