Pea Soup with Speck & Tarragon:
Ingredients:
1 Tbs. Olive Oil
3 oz Package Speck (or any other "pork" product will do!)
1 Large Onion, chopped
2 Cloves Garlic, chopped
2 Tablespoons Tarragon, chopped
5 Carrots, chopped
2 bags Frozen Peas
salt
black pepper
1-2 Qt's Chicken Stock (enough to cover veggies)
1 Cup Greek Plain Yogurt (Non-Fat)
Cooking Steps:
1. Heat Oil in the pan.
2. Add Speck and cook until crispy
3. Add Onion & Carrots and cook until slightly soft. (salt and pepper)
4. Add Tarragon and cook down for a few minutes
5. Add garlic and cook down for a minute.
6. Add Frozen Peas.
7. Add Stock and cook until peas are very soft.
8. Use an immersion blender to blend all ingredients to a smooth consistency.
9. Add Greek Yogurt until combined.
Serve immediately or chill and reheat. Either way, it's delicious.
Butternut Squash, Apple & Sage Soup:
Ingredients:
1 Tbs. Olive Oil
1 Large Onion, chopped
4 Apples, seeded, peeled and chopped. (I used Mac's, but I'm sure any apple will work)
2 Cloves Garlic, chopped
3 Tablespoons Sage, chopped
2 Butternut Squash, seeded and chopped
salt
black pepper
1-2 Qt's Chicken Stock (enough to cover veggies)
3 tablespoons Brown Sugar
1/2 tsp. Nutmeg
Cooking Steps:
1. Heat Oil in the pan.
2. Add Onion and cook until slightly soft. (salt and pepper)
3. Add Sage, Apples, and Butternut squash.
4. Add garlic and cook down for a minute.
5. Add Stock and cook until all veggies are soft.
6. Add brown sugar & nutmeg.
7. Use an immersion blender to blend all ingredients to a smooth consistency.
Serve immediately or chill and reheat. Yum!
