Steak and Stout with Potatoes for St. Patrick’s Day

I was asked to do something special for Yummly today for St. Patrick’s Day. I instantly wanted to make a stew. Some areas are still having very cold temperatures and a good warming stew for St. Patrick’s would help out. This is a bit of a twist on a stew, as it is served up in a large bowl with the gravy poured on top. I great feast for your Irish table. Come on over to YUMMLY to see the RECIPE. You will really love this one!!

Steak and Stout with Potatoes by Noshing With The Nolands (3) (Small)Steak and Stout with Potatoes by Noshing With The Nolands (Small)Steak and Stout with Potatoes by Noshing With the Nolands (2) (Small) (2)

Spring Pea Soup #WeekdaySupper

St. Patrick’s Day and Spring is coming and with the warmer weather we will be craving fresh tasting soups like this Spring Pea Soup, easy to have on the table for a #WeekdaySupper.

 

This soup would be even better with fresh shucked peas, I can hardly wait but for now frozen does the trick nicely!!

 

Spring Pea Soup by Noshing With The Nolands
This recipe was adapted from Michael Chiarello. His version was a cold pea soup but hubby is not a fan of cold soups at all, so we changed some things up and made it a hot delicious tasting soup.

 

I love the trick Michael talks about in his recipe of keeping the lovely green color by adding in the ascorbic acid, brilliant!!

 

Spring Pea Soup by Noshing With The Nolands

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Spring Pea Soup #WeekdaySupper
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
A beautiful soup to celebrate St. Patrick's Day and Spring!!
Ingredients
  • 3 Tbsp. olive oil
  • 2 cloves garlic, minced
  • 1½ cups sliced leeks, white and pale green parts only
  • ¾ cup celery, diced
  • ⅓ cup white wine
  • 4 cups chicken or vegetable stock
  • 4 cups frozen peas
  • 3 Tbsp. parsley and more for garnish
  • ½ tsp. thyme leaves
  • ⅛ tsp. ascorbic acid, vit. C pill
  • Salt and pepper to taste
  • ½ cup heavy cream, and more for garnish
Instructions
  1. Heat the oil in a large pot and saute the garlic first for a few seconds and then add the leeks and the celery. Do not let them brown, but continue to saute until softened, about 5 min. Add the white wine and reduce until almost gone about 3 min. Pour in the stock and let simmer for 15 min.
  2. Add the peas, parsley and thyme return to a simmer and cook until tender, about 5 min. Add the ascorbic acid and blend until smooth in a blender.
  3. Reheat in the pot and add cream. Do not let it boil. Serve with more cream on top and parsley if desired.

 

 

Spring Pea Soup by Noshing With The Nolands

Sunday Supper Movement

We have other fantastic recipes to share with you this week!!

Monday – Cindy’s Recipes and Writings - Herb Frittata
Tuesday – Melanie Makes – Ravioli and Spinach Lasagna
Wednesday – Noshing With The Nolands – Spring Pea Soup
Thursday – The Dinner-Mom – Seared Scallops over Wilted Spinach