SENT CARD #3 – Tuck in!

Dear Friends,

My third sent postcard went to The Hayashi Cousins. They are five cousins, ages 9, 11, 21, 28 and 31 who live near Los Angeles in California, USA. Uuuhhh, the Hollywood-Town! I wonder if they get to see a lot of celebs?

Anyway, the main reason for the Hayashi Cousins to participate in Postcrossing is to teach the younger ones something about foreign countries, cultures and of course a little geography too. As I’ve said before, I think Postcrossing it is a wonderful way to learn more about the world we live in and the different people we are sharing it with. On their profile they suggest to send a favourite recipe of yours if you don’t know what to write. I really liked the idea of sending a recipe and today I am also going to share it with you.

I send them the recipe for my favourite pea soup, I like to call it the “Yummy Pea Soup” 😉
It travelled 5682 miles (9145 km) in 7 days until it reached its destination on September 11th.

Here is my follow along version of the recipe for you:

“YUMMY PEA SOUP”

Equipment:
A large/deep pan, a medium large pot, a grater, a hand blender, a chopping knife and board, a wooden spoon and a ladle.

Ingerdients:
500 g frozen peas; 2 large potatoes, 1 large onion, 1 liter vegtable stock, 1 sprig fresh mint, 2 sticks celery, 1 knob butter, 100 ml double cream, olive oil, salt, pepper, (feta cheese).

  1. Put the pot on low heat. Add a splash of olive oil and the knob of butter. Leave to melt.
  2. Meanwhile peel and choop the onion, trim and chop the celery sticks.
  3. Stir the chooped vegetables into the pot with a splash of water. Cover with lid and cook for 10 minutes or until vegetables start to soften.
  4. Fill the pan with vegetable stock and bring it to a gentle simmer over medium heat. (I used water + instant-vegetable-stock, but you can use whatever you are comfortable with)
  5. Peel the potatoes and roughly grate them. Add to the pan of simmering stock.
  6. Add the peas to the pot of softened vegetables, cook for 1 minute, then pour the stock mixture into the pot and bring everything to the boil.
  7. Stir the cream into the soup and cook for 5 minutes. Take pot off the heat and whiz withe the hand blender until smooth.
  8. Taste your soup and season with a good pinch of salt and pepper.
  9. Now ladle the soup into your bowl(s) and crumble in some feta if you like or just tuck in right away 😉

I also asked The Hayashi Cousins to send me a recipe back. So, next Tuesday I will share their recipe with you.

Stay tuned for more,

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1 Comment

Filed under Cooking / Baking, Postcrossing

One response to “SENT CARD #3 – Tuck in!

  1. Pingback: SENT CARD #10 & #11: Heath for Asia | The Public Postcard

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