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Rage, A Cocktail for Gladiator II

By
Emma Riva
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0
A cocktail for Gladiator II, bright red in a coupe glass on a white background

This fall brings the sequel to 2000’s Gladiator, directed by Ridley Scott and starring Paul Mescal and Pedro Pascal. Return to Rome with this sweet and spicy cocktail recipe inspired by the ancient themes of vengeance and endurance in Gladiator II. We’ve used figs, a popular patrician snack in ancient Rome, and you have the option to set the cocktail on fire for an extra touch of pure rage. You can throw a party for the “Glicked” double feature with our Defying Gravity cocktail, too!

About Gladiator II

Gladiator II stars Paul Mescal as Lucius, a young man seeking to avenge the death of his father, Maximus. When general Marcus Acacius (Pedro Pascal) forces Lucius into slavery, he finds himself fighting in the Colosseum just as his father did. Denzel Washington also appears in Gladiator II as Macrinus, a former slave who helps Lucius train for the battle of a lifetime.

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A cocktail for Gladiator II, bright red in a coupe glass on a white background

Rage, A Cocktail for Gladiator II

  • Author: Sarah Cascone
  • Yield: Makes 2
Print Recipe

Description

Get some of that rage out.

Ingredients

Scale

For the Cocktail

  • 4oz vanilla fig syrup (See below)
  • 4oz or 10 slings of Black Seal Rum (151 Proof)

For the Vanilla Fig Syrup

  • 2 cups diced fresh figs
  • 1/2 cup brown sugar
  • 2 cups water
  • 1 teaspoon pure vanilla extract

Instructions

For the Cocktail

  1. In your mixing glass, add the syrup and lemon juice. Stir to combine.
  2. Evenly pour into 2 coupe glasses.
  3. Using a barspoon, pour 2oz of the rum into each glass.
  4. Now, light the cocktail on fire. Sprinkle a mixture of cinnamon and sugar on the flame for some excitement! Make sure to blow out the flame before enjoying!

For the Vanilla Simple Syrup

  1. Dice the figs into small pieces and add them to a medium saucepan.
  2. Add in brown sugar, vanilla, and water. Stir to combine and muddle the figs.
  3. Cook on medium-high until a boil is reached. Then reduce to a simmer and cook for 30 minutes. Stir regularly to make sure the figs don’t stick.
  4. Remove from heat. Once the syrup has thickened, strain through a mesh strainer to get all of the juice. Store covered in refrigerator for about a week.

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Share a photo and tag us — we can't wait to see what you've made!

 

Recipe by Sarah Cascone
Photography by Dave Bryce 

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Smokin’ Apple, A Thanksgiving Dinner Table Mocktail

By
Emma Riva
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0
A Thankgiving dinner table set with a mocktail garnished with apple

This is a simple, alcohol-free mocktail recipe for your Thanksgiving dinner table. The Smokin’ Apple will not only complement your meal but will also serve as a memorable quaff for your Thanksgiving toast. This easy-to-make recipe with Ritual’s NA whiskey alternative will leave your guests asking for seconds!

Tips for an Alcohol-Free Thanksgiving Dinner Table 

If you want to lose the booze this Thanksgiving, it doesn’t mean giving up quality gathering time around the Thanksgiving table. This mocktail uses an NA spirit replacement from Ritual. This brand has a number of alcohol replacements, including gin, rum, aperitivos, and digestivos. But you can also use mineral water with bitters or even a non-alcoholic wine as a replacement if you’re trying to drink less over this holiday season.

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A Thankgiving dinner table set with a mocktail garnished with apple

Smokin’ Apple, A Thanksgiving Dinner Table Mocktail

  • Author: Sarah Cascone
Print Recipe

Description

Celebrate gathering and gratitude without the alcohol with this Smokin’ Apple mocktail.

Ingredients

Scale

Instructions

  1. Shake over ice.
  2. Strain and pour in a chilled coupe glass.
  3. Garnish and serve

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Recipe by Sarah Cascone
Photography by Dave Bryce 

Drew Binsky’s Top Travel Destinations for Food Lovers

By
Emma Riva
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0
YouTuber Drew Binsky enjoys a plate of noodles

Drew Binsky, the youngest person to travel to all 197 countries on earth, has had some wild culinary experiences. He’s found the best meals in Asia for under $1, eaten at the world’s oldest restaurant in Madrid, and even been to McDonald’s in almost every country.

Binsky shared with TABLE some of his favorite places to eat and recommendations for where people who love food should travel. Get ready to pack your bags and prepare your palate!

Drew Binsky’s Top Travel Destinations for Food Lovers

“The places for foodies are all in Asia for me personally,” Binsky said. “I recommend Bangkok, Kuala Lumpur, Hanoi, Seoul, Taipei, Tokyo, and Seoul.” He added that: “Vietnam has some of the healthiest diets, nothing really fried or processed, a lot of vegetables.”

On why people should give Kuala Lumpur, not as popular of a destination as some other Asian cities, a chance, Binsky said: “Kuala Lumpur is awesome because it’s Indonesian, Malay, Singaporean, Chinese, and Indian cuisine all mixed together.” In Kuala Lumpur, he recommends walking down the street Jalan Alor and just seeing what you can find. “In these places street food is abundant and people just wheel their carts on a random block and you can grab the food,” he said.

For travelers to Bangkok, Binsky recommends Nang Loeng Market for Pad Thai and green curry. His favorite street food in Taipei is Shilin Night Market, and in Singapore, he thinks Maxwell Food Centre is one of the best places for the classic hawking vendor experience.

Why Asia? 

In the culinary world, Europe is often thought of as the gold standard for foodies. But Binsky encourages people to think outside of restaurant walls and see a bigger picture when they travel for food. The night markets are what make the culinary culture in Asian cities so amazing, to him. “In general, in Asian cities, there’s just way more people. In my opinion, the best food cities are the ones that have a lot of street food,” he said. “Europe’s too fancy.” (Though Binsky does live in Prague). “The culinary scene in Europe has high quality, but I just don’t think it’s the best overall. There are way better flavors and spices in Asia. These cities have ten, fifteen, twenty million people and an all-night food culture.”

Binsky explained that when traveling, he rarely eats at restaurants, period, preferring to dine in people’s homes or buy from street vendors. Hehighlighted that the Middle East has some of the best, freshest ingredients. “Beirut, Lebanon and Damascus, Syria also have some of the best food in the world. Not so much street food, but just really, really good food. Try the hummus, falafel, shawarma, tabbouleh in those places.” In Damascus, Binsky traveled around the city with a local family trying many different kinds of kibbeh meat pies and Syrian ice cream. Like East Asia, the Middle East has an abundance of outdoor vendors as opposed to sit-down restaurants, especially for produce.

With Lebanese friends, Binsky got to experience Iftar, the fast-breaking for Ramadan. Part of traveling as a foodie is not just the food itself, but what it means in the cultures you get to witness and the community you build around it.

The Best Produce 

“If you want to talk about fresh fruits, this is going to be crazy to hear this, but Afghanistan, Tajikistan, and the border of China with Afghanistan have the best and freshest fruits I’ve ever had in my life,” Binsky said. As to why, he speculated that the richness of the soil contributes.

“Central Asia has an abundance of melons, specifically these big orange cantaloupes and guavas. The best melons in the world by far are in those countries,” he said. That just goes to show that it’s worth getting off the beaten path for culinary adventures.

Story by Emma Riva / Photo courtesy of Drew Binsky

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October Book Releases to Add to Your TBR

By
Kylie Thomas
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0
A woman in a sweater sits under a white blanket with a beige book in front of her face.

October is just around the corner and we encourage you to grab a cup of your favorite hot drink and  then curl up on the couch with one (or all) of these new release books coming next month. Engage in books with beautiful interior designs, gorgeous meals, and addicting storylines. No matter what genre you prefer, we have the perfect book to preorder and prepare for the fall season with. Plus, it’ll help you meet your Goodreads book goal before December even hits!

October Book Releases to Add to Your TBR

Design Books

The Slow Down: For the Love of Home by Leanne Ford – October 1

Discover HGTV star Leanne Ford’s secrets to creating a warm, chic, and inviting home. In her new book, this renowned designer shares her personal journey, design philosophy, and practical advice. With stunning photos and honest reflections, Leanne inspires readers to embrace a slower pace of life and create a space that truly reflects their personality.

Southern Interiors: A Celebration of Personal Style by Tori Mellott and Mario López-Cordero – October 15

Embark on a journey through the interiors of the Southern United States. This captivating book showcases the personal style and gracious living of designers, artists, and tastemakers across the region. Explore a diverse collection of homes, from coastal retreats to city apartments, and discover how Southern traditions are reimagined through modern design and personal expression.

Rosario Candela & The New York Apartment: 1927-1937 The Architecture of the Age by David Netto, Paul Goldberger, Peter Pennoyer, and Aerin Lauder – October 15 

Discover the architectural legacy of Rosario Candela, a visionary who shaped the lives of New Yorkers through their apartment designs. This captivating book explores his iconic residential buildings, renowned for their timeless elegance and luxurious interiors. Through stunning photography and insightful commentary, delve into the world of his early 20th century buildings and the stories behind their creation.

Cookbooks/Memoirs

Be Ready When the Luck Happens: A Memoir by Ina Garten – October 1 

Take in a personal journey with Ina Garten, the beloved Barefoot Contessa. In her long-awaited memoir, Ina shares her inspiring story of resilience, passion, and the pursuit of dreams. Discover the challenges she overcame, the adventures she embraced, and the life lessons she learned along the way. 

The Elements of Baking: Making any recipe gluten-free, dairy-free, egg-free or vegan by Katarina Cermelj – October 8 

With a PhD in Inorganic Chemistry, Katarina Cermelj reveals the science behind baking ingredients and provides practical tips for adapting recipes to your dietary needs. Through clear explanations and delicious recipes, this book empowers you to create amazing baked goods that taste amazing and meet your needs.

The King Arthur Baking Company Big Book of Bread: 125+ Recipes for Every Baker by King Arthur Baking Company – October 22 

This comprehensive guide features over 125 recipes for all levels of bakers, from novice to expert. With clear instructions, step-by-step photos, and QR codes for video tutorials, this book is your ultimate resource for bread making. Discover a world of delicious possibilities, from classic loaves to creative variations like flatbreads, sourdough, and sweet treats.

Matty Matheson: Soups, Salads, Sandwiches: A Cookbook by Matty Matheson – October 22 

Chef, executive producer, and actor on The Bear, Matty Matheson knows his way around the kitchen. In this book you’ll learn innovative twists on classic dishes, inspired by Matty’s bold and flavorful approach. Try his favorites like the Giant Meatball Soup in Beefy Tomato Broth, Griddled Salami Panzanella Salad, and Cubano Sandwich. 

Fiction

The Mighty Red: A Novel by Louise Erdrich – October 1 

Dive into The Mighty Red, a captivating novel by Pulitzer Prize and National Book Award-winning author Louise Erdrich. This powerful story explores themes of love, loss, and the devastating impact of uncontrollable circumstances on ordinary people’s lives. Set in the Red River Valley of the North, the novel delves into the complexities of human relationships, the challenges of climate change, and the spirit of resilience through various points of view.

Best Hex Ever: A Novel by Nadia El-Fassi – October 1

Everyone could use a fun, romantic read to get into the Halloween season. Join Dina Whitlock, a skilled kitchen witch with a cursed love life. But, her whole world turns upside down when she meets Scoot Mason, a curator at the British Museum and best man of the wedding Dina attends. With a dash of spice and a heap of heart, this novel will keep you hooked from the first page to the last.

The Last One at the Wedding: A Novel by Jason Rekulak – October 8

If you need a heart-pounding thriller for the setting of fall, Jason Rekulak delivers. In this story about family relationships, Frank Szatowski reunites with his estranged daughter. At the same time, he tries to fit in at her upcoming marriage to a tech billionaire’s son. As secrets and lies unravel, Frank must uncover the truth about this mysterious family before it’s too late and he loses his daughter again.

Like Mother, Like Mother: A Novel by Susan Rieger – October 29

Like Mother, Like Mother is a captivating family saga about three generations of strong-willed women each connected in their experiences. As Lila, Grace, and their grandmother navigate the complexities of their lives, they uncover buried secrets and confront the enduring impact of the past. This witty and insightful novel explores themes of family, ambition, and the power of storytelling.

Story by Kylie Thomas / Photo Courtesy of David Lezcano

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Goat Cheese Stuffed Dates

By
Abdul Rafay
-
0
A set of goat cheese stuffed dates on a cutting board

This decadent appetizer features Medjool dates filled with creamy goat cheese. The stuffed dates are rolled in fragrant pistachios. Perfect for a sophisticated gathering with a Mediterranean flair! Makes 12 dates. This recipe comes to us from Chef Aniceto Sousa of Mediterra.

Tips for Making Stuffed Dates

Medjool dates are popular for stuffing due to their size, sweetness, and soft texture. They’re easy to open and hold fillings well. Carefully slice the dates open lengthwise to remove the pit, but don’t cut all the way through. This makes it easier to stuff them. For a savory twist, consider wrapping stuffed dates in bacon or prosciutto before baking until crispy!

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A set of goat cheese stuffed dates on a cutting board

Goat Cheese Stuffed Dates

  • Author: Chef Aniceto Sousa
Print Recipe

Description

A light appetizer that’s easy to pop in your mouth.

Ingredients

Scale
  • 3 tbsp honey
  • 1 cup water
  • 12 Medjool dates
  • Goat cheese
  • 1 cup pistachios, pulverized in the food processor

Instructions

  1. In a small pot, bring honey and water to boil. Let cool.
  2. Make incision in dates to remove pit and stem.
  3. Scoop 1 teaspoon of goat cheese and form into ball.
  4. Stuff goat cheese into date and close it to reform date.
  5. Brush dates with cooled honey syrup and roll them in pistachio dust.
  6. Chill to let pistachios adhere. Serve at room temperature.

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Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe by Chef Aniceto Sousa
Photography by Katie Long

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Spicy Paloma Punch

By
Abdul Rafay
-
0
Spicy Paloma Punch - Refreshing tequila-based batch cocktail with grapefruit, lime, and jalapeño syrup, served in a pitcher.

A batch cocktail mixed up in a pitcher makes any gathering, big or small, feel
like a party. And not only that, it’s practical—you can serve a special cocktail
without having to shake or stir another round of drinks every time someone’s
ready for a refill. This particular punch is inspired by one of my favorite cocktails, the paloma, which is simply tequila, grapefruit soda or juice, and fresh lime. My version adds jalapeño simple syrup for a nice kick. As with a spicy margarita, that hint of heat makes for a slightly more complex and oh-so-satisfying drink and m akes 12 to 14 drinks

Paloma Cocktail Tips

If you have the patience to squeeze grapefruits (or friends to help), go for it, but if not, juice is absolutely fine. If possible, use a flash-pasteurized grapefruit juice like Uncle Matt’s Organic or Natalie’s if you can—it’s the closest you can get to freshly squeezed juice without the squeezing. You can make the simple syrup up to 48 hours in advance. Fresh citrus juice is always best the day you squeeze it, but you can make the base for this punch several hours in advance and store it in the refrigator before serving.

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Spicy Paloma Punch - Refreshing tequila-based batch cocktail with grapefruit, lime, and jalapeño syrup, served in a pitcher.

Spicy Paloma Punch

  • Author: Lidey Heuck
Print Recipe

Ingredients

Scale
  • 4 cups freshly squeezed grapefruit juice (about
  • 8 grapefruits, see Tip)
  • 1 (750 ml) bottle good-quality tequila blanco or reposado
  • 3/4 cup freshly squeezed lime juice (about 6 to 8 limes)
  • 2/3 cup strained Jalapeño Simple Syrup
  • 1 grapefruit, quartered and thinly sliced crosswise, for serving
  • 1 lime, thinly sliced, for serving
  • Ice, for serving
  • 11/2 cups unflavored sparkling water
  • 12 to 14 slices candied jalapeño (from the simple syrup), for serving

Instructions

  1. In a large glass pitcher or punch bowl, combine the grapefruit juice, tequila, lime juice, and simple syrup and mix well. Add slices of grapefruit and lime to the pitcher and store, covered, in the fridge until you plan to serve the drinks.
  2. Serve the punch in ice-filled glass tumblers, topped with a splash of sparkling
    water, a piece of candied jalapeño, and a slice of lime or grapefruit from the pitcher, for garnish.

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Adapted from Cooking in Real Life by Lidey Heuck, Simon & Schuster 2024 

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Dirty Blondies with Chocolate, Hazelnut & Coffee

By
Abdul Rafay
-
0
Dirty Blondies with Chocolate, Hazelnut & Coffee - Decadent and chewy blondies loaded with chocolate chunks and toasted hazelnuts

If you ask me, blondies and brownies, like apples and oranges, should not be compared. They are distinctly different desserts, and blondies never benefit from the comparison. Brownies are a stand-alone treat, but a good blondie has a rich butterscotch flavor and chewy texture that makes it the ideal base for other add-ins—in this case, chunks of semisweet and milk chocolate, toasted hazelnuts, and a pinch of ground coffee. Add a generous sprinkle of flaky sea salt and these over-the-top delicious bars will have you asking, Brownie who?

Tips for Making Blondies 

Dirty Blondies are a decadent treat when cut into big squares, but I also like to slice them into 1-inch squares to serve after dinner or as part of a larger dessert spread. The key here is to slightly underbake the blondies, or they will turn out more cakey than fudgy. For neater slicing, chill the cooled blondies in the fridge for at least 2 hours before cutting them into squares.

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Dirty Blondies with Chocolate, Hazelnut & Coffee - Decadent and chewy blondies loaded with chocolate chunks and toasted hazelnuts

Dirty Blondies with Chocolate, Hazelnut & Coffee

  • Author: Lidey Heuck
Print Recipe

Description

Dirty blondies are just better!

Ingredients

Scale
  • Softened butter and flour, for greasing the pan
  • 3/4 cup (105 g) hazelnuts
  • 1 stick (4 oz/113 g) unsalted butter, melted and slightly cooled
  • 3/4 cup (150 g) lightly packed light brown sugar
  • 1 large egg
  • 1 large egg yolk
  • 1/2 tsp baking powder
  • 1 tsp vanilla extract
  • 1/4 tsp ground coffee
  • 1 cup (130 g) all-purpose flour
  • 1/2 tsp kosher salt
  • 1 (3-oz/85-g) bar good-quality milk chocolate, coarsely chopped
  • 1 (3-oz/85-g) bar semisweet chocolate, coarsely chopped
  • Flaky sea salt, for sprinkling

Instructions

  1. Preheat the oven to 350°F. Butter an 8 × 8-inch baking pan, line the bottom with parchment paper, then butter and flour the pan.
  2. Place the hazelnuts on a sheet pan and roast until the nuts are well-toasted and the skins have begun to split, about 10 minutes. Set aside until cool enough to handle, then roll the hazelnuts between your hands to remove the skins (it’s fine if they don’t all come off). Roughly chop the hazelnuts and set aside.
  3. In a large bowl, combine the melted butter, brown sugar, whole egg, egg yolk, vanilla, and coffee and whisk until smooth.
  4. In a small bowl, combine the flour, baking powder, and kosher salt. Gradually mix the dry ingredients into the wet ingredients and stir until just combined, making sure to scrape the bottom and sides of the bowl. Add both chocolates and the hazelnuts and mix until just combined.
  5. Scrape the batter into the prepared pan, smooth the top with a spatula, and sprinkle with flaky sea salt. Bake until the edges of the blondies are golden brown and the center is just set, 23 to 25 minutes. (Don’t overbake!)
  6. Cool completely in the pan before cutting the blondies into 9 bars. Blondies are best eaten within 3 days. Store at room temperature or in the refrigerator in a sealed container.

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Adapted from Cooking in Real Life Delicious & Doable Recipes for Every Day by Lidey Heuck, Simon & Schuster, 2024

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Potato Salad with Green Garlic & Sumac

By
Abdul Rafay
-
0
A plate of potato salad with green garlic on a black background

Enjoy a refreshing twist on classic potato salad with this vibrant recipe featuring green garlic, sumac, and tangy dill pickle brine. Perfect for picnics or potlucks! This recipe comes to us from Chef Aniceto Sousa of Mediterra.

What Makes Green Garlic Different from Regular Garlic? 

Green garlic is essentially young garlic that is harvested before the bulbs fully mature. Unlike regular garlic, which has fully formed, mature cloves, it features tender, slender stalks and small, undeveloped bulbs. It also has a milder, fresher flavor compared to the stronger taste of mature garlic, as well as a subtle sweetness and less pungency. This way the flavors of the sumac and dill pickle brine can still shine through our Potato Salad with Green Garlic.

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A plate of potato salad with green garlic on a black background

Potato Salad with Green Garlic & Sumac

  • Author: Aniceto Sousa
Print Recipe

Description

The use of green garlic makes this potato salad unlike any you’ve had before.

Ingredients

Scale
  • 3 lb Yukon Gold potatoes, cut into ½-inch dice
  • 4 oz red onion, chopped and minced
  • 1 ½ cups mayo
  • 2 tbsp chopped capers
  • 1/4 cup dill pickles, chopped
  • 2 tbsp dill pickle juice
  • 1 tbsp whole-grain mustard
  • 1 tbsp sumac
  • 4 oz blanched green garlic, chopped
  • 2 tbsp fresh lemon juice
  • 1/2 tsp paprika
  • 4 hard-boiled eggs, chopped
  • Salt and black pepper to taste

Instructions

  1. In a large pot, cover potatoes with water and season with salt.
  2. Cook till tender, drain, and let cool slightly.
  3. In a bowl, mix onion, mayo, capers, pickles, pickle juice, mustard, sumac, green garlic, lemon, and paprika.
  4. Add drained potatoes and hard-boiled eggs. Season with salt and pepper.
  5. Chill until ready to serve.

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Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe by Chef Aniceto Sousa
Photography by Katie Long 

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Za’atar Fried Chicken

By
Abdul Rafay
-
0
Fried chicken with za'atar set on a white tablecloth

Deliciously crispy za’atar fried chicken, brined overnight, battered with spices, and drizzled with honey for a perfect savory-sweet bite. This recipe comes to us from Chef Aniceto Sousa of Mediterra, a bakery, café, and market known for its breads and specialty coffee brews. But they also do delicious savory meals like this fried chicken.

Where Does Za’atar Come From?

You might know za’atar as a secret weapon in your pantry, but it has a long history. Za’atar has its origins in the Middle East, particularly in countries like Lebanon, Syria, and Palestine. The term “za’atar” actually refers to both the spice blend and the herb thyme in Arabic. Historically, it has been used in various culinary traditions throughout the region for centuries. The specific blend of spices can vary by country and even by family, reflecting local flavors and preferences. Its rich history and cultural significance make it a beloved staple in Middle Eastern cuisine. 

Za’atar Fried Chicken Recipe

Ingredients

  • 1 whole chicken cut into 10 pieces
  • 1 qt + 1 cup water (separate)
  • 1/2 cup + 1/2 tsp kosher salt (separate)
  • 1/2 cup sugar
  • 5 cups ice water
  • 3 qt canola oil
  • 1/2 cup flour
  • 1 tsp baking powder
  • 1/2 cup cornstarch
  • 1 tsp paprika
  • 1 tsp cayenne
  • 1/2 tsp allspice
  • 1 tsp ground garlic powder
  • 1 tsp onion powder
  • 1/3 cup za’atar
  • Honey

Instructions

  1. Cut chicken into pieces.
  2. Combine 1 quart water, ½ cup salt, and ½ cup sugar in a pot. Bring to a boil and let cool. 
  3. Add ice water. Pour over the chicken and refrigerate overnight.
  4. The next day, pull the chicken from the brine. 
  5. Heat canola oil in a Dutch oven to 375 degrees.
  6. To make batter: combine flour, cornstarch, baking powder, and spices. Add 1 cup water.
  7. Coat chicken in batter and fry in oil, letting oil come to 350 degrees each time you fry a batch.
  8. Drizzle hot chicken with honey and sprinkle on more za’atar spice. Enjoy hot or cold!

Recipe by Chef Aniceto Sousa / Photography by Katie Long 

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Pea Soup with Fresh Mint & Crème Fraîche

By
Abdul Rafay
-
0
Two green bowls of soup laid on a rustic cutting board and arranged with flowers.

This creamy and refreshing pea soup is packed with flavor. It’s perfect for a light lunch or dinner. The fresh mint adds a bright, herbaceous note, while the crème fraîche adds a touch of richness. Enjoy this delicious and nutritious soup for autumn! This recipe comes from Chef Aniceto Sousa of Mediterra.

What to Do with Crème Fraîche? 

Crème fraîche is a thick, creamy dairy product that has a slightly tangy flavor. Its delicate flavor and rich texture make it a versatile addition to many savor and sweet dishes, including soup. It’s made by fermenting heavy cream with specific bacteria, which thickens it and gives it a rich taste. Unlike sour cream, crème fraîche has a higher fat content and is less acidic, making it a smooth and luxurious addition to many recipes, like this pea soup! Try a dollop of this tasty ingredient in your next batch of homemade vinaigrette, on top of baked potatoes… or indeed anywhere!

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Two green bowls of soup laid on a rustic cutting board and arranged with flowers.

Pea Soup with Fresh Mint and Crème Fraîche

  • Author: Chef Aniceto Sousa
Print Recipe

Description

We promise you’ll fall for peas with this soup recipe.

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons extra virgin olive oil
  • 8 oz chopped onion
  • 1 tablespoon of chopped garlic
  • 6 oz chopped celery
  • 12 cups fresh or frozen peas
  • 8 cups chicken or vegetable broth
  • 1/2 oz picked fresh mint
  • 2-4 oz crème fraiche or sour cream
  • 1 teaspoonsalt or to taste
  • Ground white or black pepper to taste

Instructions

  1. Heat butter and oil in pot over medium heat.
  2. Add onion, garlic, and celery, sweating and  stirring occasionally until translucent.
  3. Add peas and broth and  bring to simmer over high heat. 
  4. Reduce to simmer until peas are completely tender. Add picked mint.
  5. Purée soup in batches in blender until smooth and creamy. 
  6. Add 2-4 ounces crème fraîche or sour cream and season to taste. Serve chilled or hot.

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Recipe by Chef Aniceto Sousa

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