The sun is shinning on this chilly winter's afternoon. The sky is so big and blue I am remembering what it feels like as the birds chirp and flowers bloom. The illusion will be short lived as the threat of clouds loom in the horizon and the weatherman is proclaiming more snow is on it's way. Perhaps if I had the time to snow shoe this weekend I would be more excited about it.
This vibrant bowl of soup is making every effort to remind me that the color and glory of spring really is only weeks away. The simplest of amalgamations come together for a profile bursting with flavor. Peas, lettuce, onion...saute, simmer, puree and enjoy!
I made a few alterations, choosing to use whey for the soup stock, Coconut Oil instead of butter, bok choy replaced the lettuce and the addition of Herbs de Provence to enhance it's lovely flavor. As a foil to the brilliant green I served sweet potato fries on the side.
Find more adaptions of Dorie Greenspan's recipe at French Fridays.
If you are looking for Herbs de Provence, you can purchase them here.
- 1 medium onion chopped
- 2 tbsp coconut oil
- 1 tsp white pepper
- 1 tsp sea salt
- 1/2 tbsp ground Herbs de Provence
- 6 heads of Bok Choy, chopped
- 1 lb frozen peas
- 6 cups whey or chicken stock
More from this classic cookbook:
- Lyonnaise garlic and herb cheese
- Lentil, Lemon and Tuna salad
- Cheese topped Onion Soup
- Navarin Printanier
Photo Credit: Julie T Cecchini