Fresh Pea Soup St. Germain

small knob of butter (about a tablespoon and I used fake butter)
2-3 Scallions Minced
3 Cups shelled Peas (I used Frozen)
2 3/4 Cups Water
3 Tablespoons Whip Cream
salt, pepper and garlic to taste

In a heavy bottom saucepan or medium pot melt butter and add scallions.  Cook until scallions look limper.  Add peas and water.  Cover and simmer for between 12-25 minutes until the peas are soft.  Make sure to stir the peas occasionally so that they don't burn.  When the peas are tender and ladle them into a word processor or blender with a little of the cooking liquid.  Once cool Blend.  DO NOT BLEND IF HOT!!  Once blended put in rinsed saucepan or pot and add whip cream.  Heat up until a soft simmer and voila...serve and enjoy.

I know, I know, so far every soup I have made has been green.  Don't worry I have a white and orange soup coming up and of course another green one.  More soup next month!

I have decided I really enjoy cooking.  I have all these cookbooks that I never look at and it really does relieve stress.  It is almost as good as yoga.

Carrot Leek Soup

4 Tablespoons Butter (I use fake butter)
3 Leeks, Diced
3 Cups Sliced Carrots
1 Tablespoon Ground Coriander
1/2 Cup Think Plain Yogurt (Don't use Greek Yogurt it is too think and clumps)
Salt and Pepper to taste
1 1/4 Quarts Chicken Stock

Melt butter in a large pan.  Add Leek and Carrots.  Cook for 10 minutes covered until the vegetables just start becomming soft.  Stir in the ground coriander and cook for another minute, stirring occasionally.  Pour in stock and add salt and pepper to taste.  Bring to a boil over high heat.  Lower heat to low and let soup mix simmer for 20 minutes until the vegetables are soft.  Leave to cool (you NEVER want to put hot soup in a blender or food processor).  Once cool puree until smooth.  Return the soup to the rinsed pan and add yogurt.  Taste to see if you need to add more salt and pepper.  Heat but do not boil.  Ladle the soup into bowls and enjoy.  If desired you can garnish with cilantro or to make it Vegan use Vegetable stock instead of Chicken.

Still working on photographing soup so it looks good...ugh!

Miso Soup

3-6 Tablespoons Miso Paste - miso comes in several varieties and ways.  Choose whatever you think sounds good if it is your first time making Miso soup.
1 Cup Scallions chopped
1 Cup Mushrooms chopped
1/2 Cup Soft Tofu cubed
4-6 Cups of water (or Vegetable or Chicken/Beef Stock if you choose)

You can use whatever veggies you like in your soup and make it to your desired taste.  If using soft tofu remember that it is SOFT and can be hard to cube due to it's softness.

In a medium saucepan over medium-high heat, combine Miso and Water; bring to a boil. Reduce heat to and stir continuously. Stir in tofu. Separate the layers of the scallions, and add them to the soup. Add mushrooms last because adding them earlier will cause the soup to be mushroomy in taste.  Mushrooms tend to seep flavor if they are boiled for a long period of time.  Simmer gently for 2 to 3 minutes before serving. 

Miso is very healthy and delicious.  It can be a meal on its own if your choose or you can have it as the first course of a meal.  Add edamame to your meal and you can have an Asian night themed dinner.  When ever my Husband and I go to eat sushi we always order a cup of miso soup as our first course.  If you want to make it a meal you can add meat, more veggies, or if you choose more tofu (if choosing a vegetarian option).