Summer Pea Soup

I originally found this recipe on the Simply Recipes blog. You'll find my version, with only minor adjustments, below:

Summer Pea Soup

• 3 Tbsp minced sweet onion
• 2 tsp unsalted butter
• 2 cups low sodium chicken or vegetable broth
• 2 sprigs of mint, about 6 inches in total stem length
• 1 pound of frozen peas (petite, if you can find them)
• 1/4 cup milk (I use almond coconut milk)
• Salt and freshly ground pepper to taste

In a medium saucepan melt the butter on medium heat. Add minced onion and cook until softened.

Add in the broth and mint sprigs, increase the heat and bring to a boil. Add the frozen peas and salt and pepper to taste. Return to a boil, reduce heat and simmer until the peas are just tender, 3-5 minutes.

Discard the mint and purée the soup in a blender (or with an immersion blender) until completely smooth. If there is still some texture remaining (I, personally, don't mind the texture), you can press the soup through a sieve. Stir in the milk.

Reheat to serve warm, or chill to serve cold. I think the flavor improves over time, so I'll often make this soup 8-24 hours before I plan to serve it.

Serve garnished with crème fraîche, bacon bits, or mint strips if desired.

Enjoy!

Watermelon Quinoa Salad

1 cup uncooked quinoa, rinsed
1 cup fresh or frozen peas (cooked)
1/2 cup reduced fat feta cheese
1 cup seedless watermelon, chopped
1/2 a bunch of cilantro, washed and coarsely chopped
1/4 t  pepper

Cook quinoa according to package directions. Meanwhile, chop and combine remaining ingredients. When quinoa is finished, toss lightly with the existing mixture. Can serve warm, or refrigerate until serving to give the flavors a chance to blend.