Sauté ½ cup diced scallions in 2 T butter. Add 2 T fresh minced tarragon, 2 T fresh minced dill, 1 lb frozen peas, ¼ t nutmeg, 3 cups vegetable broth; boil for 2 minutes. Purée lightly (leaving some chunks). Stir in 1 cup half-and-half and 2 T honey; heat for 5 minutes. Add salt and pepper to taste. Serves 4.
Buy props used in MaryJane’s books and magazine!
5% of profits will benefit www.firstbook.org, a non-profit that provides new books to children from low-income families throughout the U.S. and Canada.
Here’s how:
MaryJane will post a photo and a description of a prop and its cost along with a few details as to its condition here: https://shop.maryjanesfarm.org/MaryJanesCurations. It’s a playful way to be the new owner of a little bit of farm herstory.
Green peas are one of my favorite vegetables and this recipe looks so simple,fast and delicious to make. There is something so satisfying about homemade soup and bread during the cooler months of the year!