I admit, I have been eating like an E.U. Ambassador for the past five months. Now that I am back in the good ol' USA, I thought I'd make a light, refreshing, inexpensive lunch using the summer's finest fruits and veggies, combined with a few ingredients I gathered from my pantry.
On the menu:
-Leek, green pea, and potato soup [pictured below]
-Summer peaches drizzled with goat's milk yogurt and mountain flower honey (from Monsieur Schakmundes @ Les Abeilles in Corvisart, in Paris' 13th arrondisement) [pictured below]
-Fresh squeezed lemonade
recipe for leek, green pea, and potato soup:
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