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March 2013

Ffwd: Cheating on winter pea soup

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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.

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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.

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 Find more adaptions of Dorie Greenspan's recipe at French Fridays.  

Herbs de Provence from www.terra-americana.comIf 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
In a soup pot, sauté onions in coconut oil.  When they become translucent at the salt, pepper and herbs de Provence.  Stir in bok choy, whey and peas.  Simmer for 20 minutes and then remove from the heat.  Using an immersion blender, blend the soup until almost smooth.
Serve warm or cold, with a dollop of plain yogurt or sour cream.


Adapted from Dorie Greenspans Around My French Table.


More from this classic cookbook:


Photo Credit: Julie T Cecchini

White Chocolate Whiskey Cream (dairy free) this cream I used soy, which dis not establish a creme, so I included what is always hanging out in my pantry, tofu.  Yes, that is right, Tofu.  You have no idea, I had no idea, what miracles could be found when mixing simple bean curd and spirits.

1 cup Soy Cream
1 12 oz package Firm Silken Tofu
1/4 cup irish whisky or The Knot
1 cup white chocolate chopped fine

In a non reactive bowl heat cream, chocolate and whisky in the microwave for 3 minutes.  Remove and combine using an immersion blender while the mixture is still hot.  Add tofu, blend until smooth.  Refrigerate over night before using.

More toppings for your treats:

Photo Credit:  Julie Cecchini