tag:blogger.com,1999:blog-2872918251244874644.post4196119349358542248..comments2024-03-28T03:40:29.423-04:00Comments on Passage des Perles: Cream of Spring Pea: Sumptuous soup for the season!Duchessehttp://www.blogger.com/profile/09986153653120526776noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-2872918251244874644.post-15253983735768853402009-11-07T19:01:46.241-05:002009-11-07T19:01:46.241-05:00I know matane shrimp well, I like to use them for ...I know matane shrimp well, I like to use them for pasta.<br /><br />Served this soup recently and people raved about it- so it may be even more appreciated in winter. It is always such a fresh, vibrant green bowl of deliciousness. Chopping and adding watercress would alter both taste and texture.Duchessehttps://www.blogger.com/profile/09986153653120526776noreply@blogger.comtag:blogger.com,1999:blog-2872918251244874644.post-38623125665467202862009-11-07T18:29:08.275-05:002009-11-07T18:29:08.275-05:00Not remotely springtime, except chez Imogen and fr...Not remotely springtime, except chez Imogen and friends of mine in Argentina and Chile, but I may well serve a variation of this at year's end holiday suppers simply because it is so hopeful and full of vitamins. Watercress could also be finely chopped and added. <br /><br />The tiny frozen peas are a natural for rice dishes, either South Asian or Iberian. I made a rice with finely-chopped onion, with a cupful of these, will stir in some tiny "crevettes de Matane" - very small shrimp from the North Shore of Québec, traditionally processed in Matane, on the Gaspé - these North Atlantic shrimp are also caught elsewhere in that vicinity. My shrimp were already cooked with saffron, garlic and ginger. Yum!lagatta à montréalhttp://www.lemab.canoreply@blogger.comtag:blogger.com,1999:blog-2872918251244874644.post-59701566152946604642009-04-08T18:52:00.000-04:002009-04-08T18:52:00.000-04:00Thanks, I've found the tiny "petits pois" at Lobla...Thanks, I've found the tiny "petits pois" at Loblaws.lagatta à montréalnoreply@blogger.comtag:blogger.com,1999:blog-2872918251244874644.post-60509261748152490522009-04-07T17:11:00.000-04:002009-04-07T17:11:00.000-04:00Mmmmm, this sounds delightful!Mmmmm, this sounds delightful!materfamiliashttps://www.blogger.com/profile/16062766947897513369noreply@blogger.comtag:blogger.com,1999:blog-2872918251244874644.post-51886326241053927782009-04-07T13:32:00.000-04:002009-04-07T13:32:00.000-04:00I'll go get those. The flagship Loblaws here is ve...I'll go get those. The flagship Loblaws here is very close to me, located next to a former Canadian Pacific railway station at the corner of Jean-Talon and Parc. That is the beginning of a neighbourhood called Park-Extension, just west of the railway viaduct from Petite Italie where I live. Historically it welcomed a lot of Greek people; nowadays I'd say most of the residents and shops are South Asian (Indian, Pakistani, Bangladeshi, Sri Lankan etc) though there are still Greek shops and bakeries and many others. I bought lovely frozen broad beans (from Egypt) from a shop very close to the Loblaws. <BR/><BR/>Even a chiffonade of lettuce could provide crunch in lieu of bacon. <BR/><BR/>Claudia Roden is a treasure; there are other recipes at the bbc.co.uk/food site. Linda Grant of The Thoughtful Dresser where a lot of us met has a wonderful post on Roden. Not surprising, as Roden has done the same kind of historical and cultural work on food, cookery and eating as Grant is doing on style and clothing - both largely from the distaff side of life.lagatta à montréalnoreply@blogger.comtag:blogger.com,1999:blog-2872918251244874644.post-2186582786306491282009-04-07T13:06:00.000-04:002009-04-07T13:06:00.000-04:00Lagatta- also wanted to say that I find frozen gre...Lagatta- also wanted to say that I find frozen green peas 'the' success of the frozen veg world, as they are great in this recipe.Duchessehttps://www.blogger.com/profile/09986153653120526776noreply@blogger.comtag:blogger.com,1999:blog-2872918251244874644.post-12217033141860688162009-04-07T13:05:00.000-04:002009-04-07T13:05:00.000-04:00Lagatta: When using frozen I buy Small Sweet Peas,...Lagatta: When using frozen I buy Small Sweet Peas, Loblaw's President Choice brand.<BR/><BR/>Without the bacon, guess I'd make some croutons for crunch.<BR/><BR/>Have Claudia Ronen's cookbooks and am a big fan- thanks!Duchessehttps://www.blogger.com/profile/09986153653120526776noreply@blogger.comtag:blogger.com,1999:blog-2872918251244874644.post-48855980094923791562009-04-07T12:06:00.000-04:002009-04-07T12:06:00.000-04:00My Claudia Roden spring couscous link doesn't seem...My Claudia Roden spring couscous link doesn't seem to work; let's try this: <BR/><BR/>http://tinyurl.com/claudiaroden-couscouslagatta à montréalnoreply@blogger.comtag:blogger.com,1999:blog-2872918251244874644.post-5069983283113377602009-04-07T12:01:00.000-04:002009-04-07T12:01:00.000-04:00duchesse, I love this soup, but usually wait until...duchesse, I love this soup, but usually wait until pea season to make it. I've also made it without bacon for vegetarians and non-pork-eaters, adjusting the spicing. <BR/><BR/>A question: where do you find frozen tiny peas? A bonus if it is at somewhere pan-Canadian such as Loblaws, but even if you tell me a brand available in Canada I can no doubt source Montréal suppliers. I've been seeking those for other recipes as well, including Claudia Roden's spring couscous: http://www.bbc.co.uk/food/recipes/database/couscouswithspringve_81567.shtmllagatta à montréalnoreply@blogger.comtag:blogger.com,1999:blog-2872918251244874644.post-820863186770333912009-04-07T08:59:00.000-04:002009-04-07T08:59:00.000-04:00Oh, that sounds absolutely scrumptious! I love pe...Oh, that sounds absolutely scrumptious! I love pea soup anyway, but this sounds like the Dom Perignon of pea soup.Susan Bhttps://www.blogger.com/profile/16005855250089328310noreply@blogger.comtag:blogger.com,1999:blog-2872918251244874644.post-55556932234003884052009-04-07T07:57:00.000-04:002009-04-07T07:57:00.000-04:00I can't wait to make this with the fresh peas from...I can't wait to make this with the fresh peas from the farmer's market. Soup is my favorite meal ever. Thanks!Juliannehttps://www.blogger.com/profile/10804726854985912546noreply@blogger.comtag:blogger.com,1999:blog-2872918251244874644.post-7715472457243852692009-04-07T07:14:00.000-04:002009-04-07T07:14:00.000-04:00Duchesse - I would so love to come to dinner! Fro...Duchesse - I would so love to come to dinner! From everything I've read on your blog and other places you sound like an incredible cook!Imogen Lamport, AICI CIPhttps://www.blogger.com/profile/16796095692232856223noreply@blogger.com