I know. This week’s ffwD assignment is coeur à la crème, and next week’s is cheating on winter pea soup. However, making a decadent dessert like coeur à la crème which requires a special dessert mold large enough to feed several people would be too much restraint to ask of just one person not to consume the entire thing herself. (Don’t worry. I already own the special heart-shaped pan with perforations.) Therefore, I am making Dorie’s pea soup this week and saving the coeur à la crème for next Friday when I will have visitors in town who will happily eat the crustless cheesecake! Now, onto the pea soup!
I’ve been trying to follow a vegan diet as much as possible since the new year, and I’ve stuck to it pretty well. My obvious exception has been my weekend romps through the We Love Madeleines cookbook. So, I was pretty excited to see this pea soup on the menu, although I had to change the butter for olive oil to make Dorie’s recipe fully vegan.
I actually made the entire amount of soup because I don’t mind reheating a bowlful for later meals. I photographed the soup with bacon bits and white truffle oil but picked out the bacon before I ate it. This delicious soup wasn’t creamy, but instead, rather “drinkable” directly from the bowl! With all apologies to Emily Post, of course.
This cheating on winter pea soup was made as a part of French Fridays with Dorie, a group of bloggers who are cooking their way through Dorie Greenspan’s Around My French Table: More Than 300 Recipes from My Home to Yours.