Pea Soup

My middle son, Kyle, had been craving split pea soup...but instead I made him this homemade pea soup. A good mom would have made the child just what he had been craving, but I have always told my children....I'm not a good mom - I'm just a mom. I graciously decided many years ago not to run for Mother of the Year. I can't tell you the pressure that takes off of one ;) ;)

Pea Soup
2 TBSP butter
2 cups chopped leeks, white & light green parts (2 leeks)
1 cup chopped yellow onion
4 cups chicken stock
5 cups freshley shelled peas or 2 (10 oz) packages frozen peas
2/3 cup chopped fresh mint leaves, loosely packed
2 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 cup creme fraiche
1/2 cup chopped fresh chives
Garlic croutons, for serving

Heat butter in a large saucepan, add the leeks and onion, and cook over medium-low heat for 5-10 minutes, until onion is tender. Add the chicken stock, increase heat to high, and bring to a boil.

Add the peas and cook for 3-5 minutes, until peas are tender. (Frozen peas will take only 3 minutes.) Remove from heat, add the mint, salt and pepper. Puree soup in batches: Place 1 cup of soup in a blender, place lid on top, and puree on low speed.

With blender still running, open the vent hole in the lid and slowly add more soup until blender is three-quarters full. Pour pureed soup into a large bowl and repeat until all the soup is pureed. Whisk in the creme fraiche and chives and taste for seasoning.

Serve hot with garlic croutons. Makes 6 servings. NOTE: I bought a ham steak and chopped it up and added it at the end for the extra protein.

Chicken Breasts with Herb Sauce

Chicken Breasts with Herb Sauce

4-6 skinless, boneless chicken breast halves
Salt, pepper and garlic powder (optional) to taste
All-purpose flour for dredging
2 TBSP olive oil
1 cup dry white wine
1 cup chicken stock or water
¼ cup chopped fresh herbs such as parsley, cilantro, and chives
2 TBSP capers (optional)
2 TBSP butter
1 TBSP flour

Season the chicken breasts with salt, pepper and garlic powder and coat lightly with flour. Heat the olive oil in a skillet over moderate heat and sauté the chicken breasts until golden brown on both sides and firm to the touch. Transfer the chicken to an oven-proof platter and keep warm in a 200° oven. Add the wine and chicken stock to the skillet and reduce it by half, being sure to scrape up all the brown bits in the skillet as you stir. In a small bowl cut up butter into small pieces and add the flour and mix well. Addthis to the sauce and mix well. Stir in the fresh herbs and the optional capers, and adjust the seasoning with salt and pepper, if needed. Spoon the sauce over the chicken and serve immediately. Serves 4 to 6.