Sunday, May 7, 2017

Sweet Pea Sipper #BrunchWeek #Sponsor

This post is sponsored in conjunction with #BrunchWeek. I received product samples 
from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

Here we are at a kick-off to an amazing week of recipes to inspire your brunch menus from appetizers to libations. You can go to this post to read more about the sponsors, the prizes, and to enter the giveaway!

Many, many thanks to Terri of Love and Confections for coordinating, wrangling, managing, and inspiring all of us! Looking back through my blog, I realized that this is my fifth year participating in this glorious, mad celebration of all things brunch!

In 2013, I focused on cooking with flowers, sharing, among others, a Shrimp-Grapefruit Orchid Stirfry and Kiwi and Rose Cream Trifle. In 2014, my recipes included Muscat Jelly-Glazed Lamb Lollipops and Cracked Crab-Artichoke Benedict. In 2015,  I went a little wild with breakfast foods from around the world, sharing Pyrizhky z Orikhova Masa, a Ukranian walnut pastry; Japanese Kinpura Gobo; and Hagelslag from the Netherlands. My favorite 2016 recipe for #BrunchWeek was a cocktail I made that used onions from one of the sponsor. Yep, I crafted a cocktail around an onion: Charred Onion Rickshaw. That's half a decade of yummy goodness.

So, as I launch my fifth year as part of the #BrunchWeek bloggers, I am starting with a chilled soup that you can make ahead of time. It's delicious, easy, and really celebrates those beautiful pea pods you see in the farmers' markets at this time of year.

I am grateful to my kitchen elves - this is the one I call my Enthusiastic Kitchen Elf - for all their assistance in getting fresh, delicious dishes onto the table. D shelled four pounds of English peas all by himself. They didn't all go into this dish, but many of them did!


  • 1 leek, trimmed and thinly sliced, approximately 1/2 C
  • 3 C fresh, shelled peas
  • 4 C organic chicken broth
  • 1/2 C milk + more if needed
  • freshly ground salt
  • freshly ground pepper
  • 1/2 t fresh lemongrass, minced
  • 1/2 t fresh ginger, minced
  • fresh pea shoots for garnish

Matcha Cream
  • 1/4 C crème fraîche
  • 1 t matcha powder

In a large soup pot, caramelized the diced, trimmed leeks until they are softened and translucent. Add 3 C of the peas and all of the chikcken broth. Simmer till the peas are cooked. Season - to taste - with the salt, pepper, and ginger. Let cool slightly. Then, add the remaining peas and, in small batches, blend in a blender until smooth. Chill completely.

Just before serving, whisk the crème fraîche and matcha together. Pour chilled soup into individual containers; I like using shot glasses. Spoon some of the matcha cream on top. Garnish with a few fresh pea shoots. Sprinkle with freshly ground pepper. Serve immediately.

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Homemade Orange Julius from A Day in the Life on the Farm
Kimchi Bloody Mary from kimchi MOM
Mimosa Bar from Love and Confections

BrunchWeek Egg Dishes:
Asparagus & Pancetta Frittata from The Chef Next Door
Breakfast Burritos from Books n' Cooks
Chilaquiles from The Redhead Baker
Coddled Eggs with Bacon and Cheddar from Family Around the Table
Eggs Benedict Breakfast Tacos from The Spiffy Cookie
Parmesan Polenta Brunch Bowl with Asparagus and Sausage from Cooking with Carlee
Put an Egg on it Mac and Cheese from Sew You Think You Can Cook
Smashed Sweet Potato Rosti with Butter Poached Egg from Nik Snacks
Smoked Eggs over Asparagus from Cindy's Recipes and Writings
Spinach Baked Eggs with Habanero Cheddar from Sweet Beginnings

BrunchWeek Breads, Grains and Pastries:
Apple Cinnamon Pull Apart Bread from Pink Cake Plate
Apple Crumble Bread from Hezzi-D's Books and Cooks
Apple, Sausage & Cheddar Oven Pancake from Wholistic Woman
Cheddar Asparagus Breakfast Tarts from It Bakes Me Happy
Cinnamon Roll Oatmeal from Big Bear's Wife
Cinnamon Roll Pizza from Palatable Pastime
Best Dutch Baby Pancake Recipe from That Skinny Chick Can Bake
English Raisin Scones with Apple Jam from The Crumby Cupcake
Gluten Free Cinnamon Rolls from Gluten Free Crumbley
Strawberry Lemonade Muffins from An Edible Mosaic
Strawberry Rolls with Orange Icing from The Nifty Foodie
Tiramisu French Toast from Brunch-n-Bites
Twisted Star Cinnamon Rolls from Amy's Cooking Adventures

BrunchWeek Main Dishes:
Biscuits and Gravy Bubble Up from A Kitchen Hoor's Adventures
Cheesy Bacon Chile Rellenos from Rants From My Crazy Kitchen
Country Fried Steak & Eggs with Habanero Cheddar Gravy from Forking Up
Homemade Chicken Sausage & Egg Stromboli from Hardly a Goddess
Spinach, Artichoke and Asparagus Strata from Cooking in Stilettos
Ultimate Cheddar Grits Bowl from The Barbee Housewife
Veggie Loaded Breakfast Enchiladas from Sarcastic Cooking

BrunchWeek Fruits, Vegetables and Sides:
Apple and Creamy Ricotta Crepes from From Gate to Plate
Apple Cheddar Bites with Honey and Pepper from Feeding Big
Spring Asparagus Salad from Girl Abroad
Sweet Pea Sipper from Culinary Adventures with Camilla
Thai Asparagus Slaw from Jane's Adventures in Dinner

BrunchWeek Desserts:
Baltimore Peach Cake from Cookaholic Wife
Mandarin Orange Bundt Cake from My Catholic Kitchen

Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.


  1. I tend to shy away from cold vegetable based soups but your presentation is lovely and makes me want to give it a chance!

  2. Great looking soup Cam and I love the presentation. Definitely makes me want to join the party.

  3. How fun to have a helper. This soup is beautiful!

  4. Such an interesting recipe! I have never used matcha but it's supposed to be so good for you - these are like little vitamin soup shots they are so healthy! Love it!