Split pea soup with chanterelle topping

I had some left over split pea soup and served it with a good seasonal topping – I just love chanterelles.

Split pea soup with chanterelle topping

Serves 4

Soup:

2 large onions, chopped

2-3 garlic cloves, chopped

2 TBSP extra virgin olive oil

1-2 leeks, chopped

1/4 celeriac, diced

2 cups dried yellow split green peas, picked over and rinsed

4 cups chicken stock

Fresh thyme

10 whole black peppercorns (in a tea bag)

1/2 lemon or 1-2 TBSP cider vinegar

Salt and pepper

Topping:

1/3-1/2 pound (150-250 g) fresh chanterelles

1 TBSP extra virgin olive oil

1 onion, finely chopped

1-2 garlic gloves, finely chopped

2 stalks celery, finely diced

1 red pepper, finely diced

Salt and pepper

Fresh basil

Sauté the onions and garlic in big pot with olive oil until soft.

Add leeks and celeriac and cook a couple of minutes.

Add the drained peas, stock, thyme and pepper and bring to a boil.

Let the soup simmer loosely covered, until the split peas are very tender (about 1 hour).

Make the topping: clean the chanterelles and cut them in bite size pieces.

Stir-fry the chanterelles in a very hot pan with the oil. Add onion and garlic and stir fry a couple of minutes. Add the rest of the vegetables, turn the heat down to medium and stir fry 3-5 minutes. Season with salt and pepper and add shredded basil.

Remove thyme and pepper and puree the soup with a blender until smooth.

Add lemon juice (or vinegar), salt and pepper to taste and adjust the thickness with more stock or water if needed.

Ladle into bowls or cups and serve with the chanterelle topping.

  

Salad with blackberries and feta

1 red onion

3 TBSP red wine or sherry vinegar

1 TBSP sugar

1/2 tsp mustard seeds

1/4 tsp salt

Black pepper

500 g/2 cups blackberries

2 TBSP sugar

1 organic lemon (grated zest)

Green lettuce

100 g/4 ounces feta cheese

Fresh mint leaves, shredded

3 TBSP olive oil

(Salt and) pepper

Peel the red onion and cut it in half. Cut the onion in very thin slices and toss them in a bowl with vinegar, sugar, mustard seeds, salt and freshly ground black pepper. Cover the bowl and let it rest 1 hour.

Clean the berries and toss them in a bowl with sugar and lemon zest. Let it sit on the kitchen table 1 hour.

Wash and spin lettuce and arrange it in a big bowl. Mix red onions and berries with juices and arrange on top of the lettuce. Sprinkle with feta and shredded mint and drizzle with olive oil. Sprinkle with a little salt and freshly ground black pepper.

Squash pizza

Squash pizza

Dough:

10 g/2 tsp yeast

3 1/2 dl/1 1/2 cup tepid water

250 g/1 3/4 cup coarse semolina flour

250 g/1 3/4 cup strong wheat flour

2 TBSP olive oil

2 tsp salt

Topping:

1-2 large squash (green and yellow)

1 tsp salt

3 TBSP olive oil

1-2 garlic cloves (optional)

black pepper

100 g/ 1 cup grated parmesan cheese

50-100 g/ 2-4 ounces chorizo (optional)

Prepare the dough: Mix everything together and knead the dough in a machine or by hand for about 5 minutes. Add more flour if needed. Put the dough in a bowl brushed with olive oil, cover it and let it sit on the kitchen table for 1-2 hours.

Wash the squash, split them in half lengthwise and scrape out the seeds and soft flesh. Grate the squash coarsely and toss with salt in a large bowl. Let it sit on the kitchen table for 1 hour.

Put the grated squash in a colander and press/squeeze excess water of.

Toss the grated squash with olive oil, minced garlic (if using), about half of the cheese and freshly ground black pepper.

Place a baking stone or baking sheet in the oven and heat it to 250 degrees C (485 degrees F).

Divide the dough in two and roll them to the thickness you like. Put the pizzas on two sheets of baking paper. Spread the squash mixture evenly on the two pizzas. Sprinkle with shredded chorizo if using and the rest of the parmesan cheese.

Place the pizzas on the hot baking stone/baking sheet and let them bake for about 12-15 minutes.