Last year, over Lennon Chicken with Mean Mr. Mustard Sauce and an Octopus Garden Salad, I explained how I had no real chance of becoming anything other than a pop culture junkie since I was born exactly 1 year after the death of John Lennon to a devoted Beatles fan. By the age of 3, my father had me banging on a Smurf drum kit, guitar lessons by 5, and by 8 I had nearly every Beatles lyric memorized. I’m not kidding – I was the entertainment at family gatherings, disbelieving aunts and uncles would shout out song titles and I would proudly respond with a spoken word serenade.
Looking back, I think my dad hoped that spirit reincarnation was some sort of 1 year bureaucratic process. Like there was a golden angel sitting behind a large desk in heaven, stamping papers, assigning souls, “Oh, there’s a little girl being born in Toronto, Ontario. Lennon you’re up!”
Sadly, I have no real musical talent. I am no Lennon. Simply a passionate lover of music, and devoted fanatic of The Beatles. No complaints, being raised a Beatles fan is a wonderful thing: no matter how cruel the world seems, a round of Twist n’ Shout is sure to make it better, broken hearts are nursed back to health by Let It Be, inspiration strikes with A Day In The Life and for a refreshingly good cry I have In My Life and Imagine ready to play. It’s a wonderful thing to rely on something that makes your life so undeniably better and to know that no one or no one thing can ever take that away from you.
For the sake of my own daughters, I hope I can pass along the same love for music that my dad instilled in me – perhaps in a slightly healthier practice, like dinner and a song.
Give Peas a Chance Soup
Prepares: 4 servings
Preparation time: less than 30 minutes
- 1 500g packages of frozen organic peas
- 4 cups of chicken stock (low-sodium, all-natural or home made)
- 1 leek, washed and coarsely chopped
- 1 large garlic clove, coarsely chopped
- 3 slices of bacon, chopped into 1″ squares
- 1 Tbsp mint, coarsely chopped
- On medium heat, heat a large stock pot with a small splash of olive oil. Add chopped bacon and cook for about five minutes, add leeks. Cook leeks until transparent, another 5 minutes will do.
- Add Garlic and cook for an additional minute. Add peas and chicken stock. Bring to a boil, cover and lower heat. Simmer for 10 more minutes.
- I use my handheld immersion blender to puree my soup but you can certainly do the same with a food processor working with 2 cups of soup at a time (too much and it will explode). Once you’ve achieved a nice consistency of soup, add the mint and blend the entire soup until silky smooth.
- Top each soup bowl with a dollop of Greek yogurt and a sprig of mint, or some crispy bacon, or some crispy homemade croutons, whatever meets your fancy. Enjoy your time in the kitchen, hopefully to an inspired soundtrack, and enjoy your delicious soup! xo