Yesterday felt like it ought to be March 1. As Alexi prepared for work – occasional weekend work is just one of those things most physicians have to do – Nelly and I went for a walk in twilight that barely illuminated the light frost on rooftops; the magnolias and camellias and their petal snow. In the face of the seasonal juxtaposition I couldn’t shake the sense that I was still dreaming. The house was dark and quiet when we returned home. Nelly went back to bed. I made pea soup and oatmeal cookies.
Later, after our lunch of soup and cookies the boys settled in to play video games, and I finished Henry Kissinger's latest book, World Order. You won’t sleep any better after reading it, but I highly recommend it. It’s an important book, with plenty to debate and disagree with, and I hope it becomes influential.
PS - Did you see VICE’s Killing Cancer? The documentary investigates the most cutting-edge cancer treatments. It takes a look at how HIV, measles, and genetically engineered cold viruses are being used to strengthen immune systems and kill cancer cells without damaging people’s bodies the way chemo normally does. These experimental techniques are already saving lives. If you missed this inspiring program when it aired, you can watch it online here.
Pea Soup with Mint
I could eat soup every day; I never get tired of it. I don’t believe in soup season. The flavor combination of peas and mint is one of my favorites, which is why I am in love with this soup.
1 pound frozen green peas
3 tablespoons olive oil
2 cups chicken stock
2 tablespoons crème fraiche
1 cup whole milk
Salt and pepper, to taste
Chopped mint, for garnish
Bring a large pot of salted water to boil. Add the frozen peas and cook until just warmed through, about 2 minutes.
Dice the shallots, and then sauté them in the olive oil until soft, 3 to 4 minutes.
Put all the ingredients, except the milk, in a food processor or blender, and blend until smooth. Season to taste. Stir in the milk, and heat until warm. Garnish with chopped mint.
Yield: 4 large servings