Spring greenery.

More signs of spring:

1. We signed up for a summer CSA (community supported agriculture): a friend recommended Land's Sake from the seemingly endless options popping up as the model gains popularity...I did a couple farm boxes when I was in D.C., but I never subscribed long term. We pick up our first box in late May/early June - stay tuned!
2. My biscuit recipe doesn't need as much milk (the dryness of winter is finally disappearing, and I can usually add/subtract a tablespoon or two of milk depending on the season)

In celebration of all the greenery popping up around us, we had a very green dinner last week. As promised, here's a recent recipe I discovered for minted pea soup...though the concept itself is by no means a new idea, I experimented a bit with some fridge leftovers and made a couple (green) accompaniments to round out this classic, spring green dish.

Honey-and-lemon-scented goat cheese with pistachios on toast:

And a little lemony dollop on top of the soup:

I adapted a recipe tailored for Thermomix, but here's how you could easily do this on a normal stovetop (use a blender/immersion blender at the end). It's super fast, bright and simple...easy-peasy.

Spring Pea Soup with Mint

Serves 4

3 T butter

1 small onion, diced

4 c frozen peas

2-3 c vegetable stock (depending on how thin you want it)

salt and pepper to taste

1/2 c mint leaves

Melt butter over medium heat in a medium pot. Cook onion for 6-8 minutes, or until softened and translucent. Season with salt. Add peas and 2 c stock, and bring to a boil. Lower heat and simmer for 5 minutes. Add mint and turn heat off.

Puree until smooth, season with salt and pepper to taste. If you want a thinner soup, add more stock as desired. Serve hot or cold, with a dollop of honey-and-lemon-scented goat cheese.

Honey-and-Lemon-Scented Goat Cheese

6 oz goat cheese

zest of one lemon

drizzle (~2 t) honey

Mix. (Yep, it's that simple.)