We had friends over for dinner on Sunday night, so it only seemed appropriate to break out my favorite cookbook, Suzanne Goin’s Sunday Suppers at Lucques. Goin’s restaurants, AOC and Lucques, were favorites of our when we lived in Los Angeles (and she’ll be forever associated with special meals, like the one after we got engaged, or this or that birthday).
Her recipes are divided by season and are arranged into three-course meals (that she would offer every Sunday at Lucques). Goin introduces each dish with a personal story: she makes this curried English pea soup with creme fraiche every Mother’s Day, after having first tried it at Moulin de Mougins in Provence. I’ve made it a few times now, and I’m always very pleased with how simple yet delicious it is.
In essence: butter, onions, lettuce, curry powder, peas, mint. And some fresh lemon juice and creme fraiche to finish.
In essence: butter, onions, lettuce, curry powder, peas, mint. And some fresh lemon juice and creme fraiche to finish.
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I thought it turned out well, once again.
(Although something heartier might have helped with my Taboo game. After cocktails and several bottles of wine, I stunk!)
Find the full recipe here.
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