Fresh, light and summery; Soldier’s Beach this post is dedicated to you…
When I visited Soldier’s Beach earlier this year, it would be the first of many beaches I would explore along the Eastern-Australian coastline and talk about setting the bar high!
Once you leave the busy and often crowded beaches of Sydney, the coastline ahead becomes noticeably calmer and more private.
It became common to stumble upon beaches that stretched as far as the eye could see without anyone in sight. When we did bump into the occasional stranger, they would ask us how we had found ‘their’ quiet, secret beach.
The beauty of exploring Australia’s coast by campervan, was the flexibility it granted us to go anywhere.
We also used Google Earth to search for interesting landscapes and landmarks instead of restricting ourselves to our handy yet touristy guidebook.
We parked our campervan in a nearby park for a few days to enjoy the scenery and watched the magic unfold. Never have I seen such gorgeous sunsets as I did while staying along Australia’s eastern coast. During our second night at Soldier’s Beach, we struck up discussion with a couple visiting from Western Australia. They promised us that the scenery along their western coast is even more spectacular.
Intriguing. Looks like I need to plan another trip.
Summery Sweet-Pea Soup
Did you know that peas are a source of protein!?
Prep Time: 10 minutes Cooking Time: 25 – 30 minutes Serves : 6 Author: Milk & Marigolds
5½ cups of sweet peas (frozen or fresh)
1 large white or red-skinned potato, cubed
1 ½ leeks, cleaned and chopped
1 ½ tablespoons of fresh mint, chopped
6 ½ cups of vegetable or chicken broth (2 bouillon/stock cubes diluted)
2 tablespoons extra virgin olive oil
3 slices of prosciutto, broiled until crispy
1 small package of plain soft goat cheese
handful of fresh mint leaves, chopped
pepper to taste
- Begin by sautéing the chopped leeks in a large pot on medium heat. Sauté for approximately 5 minutes or until slightly tender.
- Add in the small cubed potatoes and 1 ½ tablespoons of chopped mint. Sauté for 2 minutes.
- Add in the stock and cover. Allow to gently boil for 20 – 25 minutes.
- While the soup is cooking, place 3 slices of prosciutto on a baking tray lined with parchment paper or foil. Broil carefully for 2 – 3 minutes until crispy. Watch it doesn’t burn. Put aside the crisped prosciutto to cool and then use your hands to break it apart into bite-sized pieces for the garnish.
- Remove the soup from the heat and add the peas to the soup. Blend the soup until smooth. Add more fresh mint if desired.
- To garnish, pour soup into serving bowls and top with crispy prosciutto, fresh mint and a generous knob of goat cheese. Soups up!
Blender or Food Processor
Milk & Marigolds says:
Add some kick by shaking in some cayenne pepper. Add in more potato to make it creamier. Can’t find prosciutto? Substitute it with crispy bacon, pancetta or use a veggie option like fried tempeh.
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