21 October 2010

*K*itchen *K*orner

A new Friday ritual around our passion for "grown you own produce" 
or at least local, in season and organic. 
Some photos  around what happened 
in our kitchen & little garden 
this week 
a recipe to share.

If you are inspired to do the same, 
please leave me a Love Note 
with a link back to your own *K*itchen *K*orner.

Wishing you a "bountiful" week-end!

Why I am showing you one of our sweet white bunnies ?
No, this sweety is NOT part of the soup recipe.
NO, we are vegan... so not a chance.
But Miss "Neige" is the reason WHY 
I can not show you our beautiful mint plant...
She [well, with the help of her other bunny friend, Lady "Lumi"] ate it ALL.


1 kg of green peas
1 cup and half of coconut milk
Fresh leaves of lemon verbena
Fresh leaves of mint 

Pour coconut milk in a saucepan.
Bring to a boil.
Add the mint & verbena leaves to infuse.

Remove mint leaves. Leaves verbena leaves.
Add peas.
Mix to very smooth and creamy.
Add water or cow or vegetal milk to your taste and consistency.

Serve warm or cold.


1 comment:

  1. Dearest sweet lila, your white bunny is soo adorable and sweeettt!! Okay and you did give me a little scare there LOL. She and her friend must have really adore that mint plant! This soup looks soo yummie and im so into soups lately since ive not been feeling too well. Thanks so much for sharing this with us! Have a lovely merry happy week and love to you!