The Best for Now

Its not spring here. I've actually been in a number of states this month and it wasn't spring in most of those either. Southern California is, of course, different. It might as well be its own country. I was in San Diego for work the week before Easter and was lucky enough to get to spend some time visiting my family there as well. My cousin and her husband brought me, along with my mother and aunt, to one of their wonderful farmers' markets where we were pleasantly overwhelmed with choices and began to plan dinner on the fly.

There were huge globe artichokes and tiny baby ones, which we sauteed with olive oil and steamed to finish. The petite, rouge strawberries were delicate and perfectly sweet. These were sliced and mixed with creme fraiche then served over yogurt cake. My favorite things to see were peas, both snap and shell, along with favas, still in their pods, that became a quick appetizer over crostini smeared with ricotta.

It was so great to feast on foods that were green and fresh, ingredients I've been dreaming about as I'm flipping through magazines or browsing sites online. Up here we've still got root vegetables and a few cold-weather greens. I came home craving more springtime flavors, but with the lackluster choices, here's the best I could do for now. Itsa smooth pea soup with spinach and leeks. The flavors are fresh and bright and satisfied my seasonal cravings, for now at least.
Pea and Buttermilk Soup
Adapted from Gourmet
I like this with a dollop of (homemade) creme fraiche and some croutons. Basil pesto would be a nice addition. I had mine with a side of chickpeas tossed with shallot vinaigrette.
1 large shallot, chopped roughly
1 large leek, chopped roughly
1 tablespoon unsalted butter
1 tablespoon olive oil
2 teaspoons dried mint
1/2 teaspoon dried basil
1/.4 teaspoon cumin
Salt and pepper to taste,
2 1/2 cups water
10 ounces frozen peas
8 ounces frozen spinach (I used half fresh)
1/2 cup buttermilk

Heat the oil and butter in 2-3 quart pan over medium heat
Add shallot and leeks with a pinch of salt
Stir to coat the shallot and leeks with the fat and saute until just translucent
Add mint, basil, and cumin and saute for 1-2 minutes longer
Stir in salt, pepper, and water and bring to a boil
Once the water is boiling add the peas and spinach
Return to a boil then turn down and simmer 3-5 minutes
Remove the pan from the heat and blend the mixture umtil smooth with a hand blender (or in the blender in batches)
Stir in the buttermilk and season to taste