Sunday, July 08, 2012

Two perfect summer foods

Fresh Pea Soup
Summer soups should not be too cooked. This one isn't.

Chop up an onion and sauté it in butter. Add some broth and some frozen peas. When the peas are thawed, purée it all. You can let it simmer a bit, but it really just needs to be heated through, not cooked. Salt and pepper.

I like it with sour cream, but it doesn't really need it.

Light and airy, named for the ballet dancer. This is the summer birthday dessert of choice in my family.

Make meringue (I used this recipe). Shape it into nests and bake it. You can make one big Pavlova that looks more like a cake, but they kind of shatter when you cut them, so a big one is harder to serve.

Fill the nests with whipped cream and fruit.

These have no flour, so you can feed them to gluten-free people. They would also be a more interesting Passover dessert than plain meringues.

Thanks to Moira Flanagan for feeding me my first Pavlova.

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