As you may already know, this is my first adoption during the monthly "adopt a gluten free blogger" round up. I'm super pumped to be participating and glad for the opportunity to adopt Aran Goyoaga's blog Cannelle et Vanille.
Aran’s blog looks like it's right out of Martha Stewart’s magazine (it’s no wonder they’re affiliated). The artistry is stunning- the layout, the rustic beauty, the lifelike intensity in every photo. It’s all just amazing. It’s how I would imagine a non-chaos version of myself and my own blog…in a dream…totally far away from reality…
I basically used this adoption as an excuse to take the time to poke around in Aran’s blog. I almost feel badly for dragging her recipe to my little corner of chaos... But then I remember that's why you're here. You already know about the chaos and disorder and you still come and visit. So all in all, I'm just glad for the company and your continued faith in me. Now on to Aran's recipe.
I will admit to being slightly intimidated by some of her more complicated recipes. I love food, but I'm certainly not a chef. I combed through a zillion of her recipes and eventually settled on her Spring English Pea, Potato and Rice Soup. I will also admit to trying very hard to get this done amidst weekends away at the cottage and not much time for myself. But I did get it made last night, and it was simple and good.
Note to self: I obviously have a very skewed idea of what a "small" potato is, because my pot became a veritable minefield of potatoes. next time, don't do that...
Here's a photo of my helper discovering fresh peas:
The beautiful produce I scored at the local market
Here is a photo of what I looked like when it was done:
Next time: makin’ it Dropsie style
So once I get a chance to try the recipe again (as I always futz around incessantly with everything) I think I would use a splash of lemon juice and maybe some red pepper flakes in the broth to make it more "me". I would also also use teeny baby potatoes - maybe even the purple ones - to avoid the mountain of potatoes I put in my pot. I love these fresh peas so much I think I'd probably double the amount and simmer for less time- maybe 15 minutes to keep them brighter green.
Thanks Aran for providing me with an excuse to take the time, sit down and feel like a guest in your beautiful kitchen. I look forward to visiting again (maybe in the fall when trips to the cottage are no longer my singular focus in life) and sinking my teeth into another one of your beautiful dishes. Bonne appétit!