I love hosting a brunch or dinner, the idea of creating an experience that begins from setting the table, arranging flowers and making sure the menu flows. It is all in the preparations and little details that makes for a smooth relaxing setting, it gives me great pleasure to see others enjoying something I’ve done. The ideology of creating something beautiful has an effect on the entire feeling, atmosphere and the taste of the food too. Here’s a little flash back from a ladies brunch that I had a couple of weeks ago and a great spring soup recipe from fresh peas…
Spring Pea Soup
Serve with fresh basil, ground black pepper, parsley and rosemary sweet potato chips
In a medium heat saucepan with a dollop of butter add the chopped garlic and shallots. Stir until they begin to sweat. Add in the fresh peas (if they are not sweet enough, add a teaspoon of sugar at this point), ground black pepper and a pinch of salt. Stir around for about 5 minutes and add about a cup of chicken stock. Let it gently simmer under the lid for about 7 minutes. Add a cup of cream, basil and parmesan. Let it cook for about 10 minutes more and then blend into a smooth soup in a food processor. Place back onto stove and add in the rest of the cream along with more water if you wish to alter the consistency.
Sweet potato chips: Preheat oven to 150 degrees celsius. Slice the sweet potatoes into thin slices. Pat dry with kitchen paper. Place them on a baking tray and add a pinch of salt and rosemary. Place into the over for about 20-30 min until crispy. Leave to cool to the side. This can also be done the day before, which is great as it takes away from the workload.