Summer Pea & Mint Soup & the Secret to the Perfect Fluffy Omelette every time.....

1 yellow onion, chopped

2 leeks, chopped

1-2 litres chicken stock

1 large pack frozen peas

16-20 fresh mint leaves, chopped

Creme Fraiche

Chives

Saute the onion and leek in a little butter just until softened but not coloured - add the chicken stock, bring to a simmer - add the peas and mint - simmer for about 5 mins - take off the heat and let cool a little.

Puree in a blender until smooth and creamy - it can now sit in the fridge as is overnight or for a few hours before serving.

To serve - reheat - add a few tablespoons of creme fraiche, salt and pepper to taste then spoon into bowls - add a “tasteful dollop” of creme fraiche and snip a few chives over the top - voila!

Bon Apetit! (recipe courtesy of Ina Garten)

Now...for the perfectly light and fluffy omelette every time this has been a revelation - most if not all of you may already be in on this secret but in all my years I’ve shunned this idea always being a fan of more butter or cream so you’ll understand why this was such a foreign concept but for those of you who haven’t tried this, I urge you to try it - you’ll be amazed!

For a 2 egg omelette

2 eggs

WATER (no cream, no milk, nothing else but WATER!)

I’ve never measured my water but I’m told once you’ve cracked the eggs, take half of the egg shell and fill half an egg shell with water for each egg used - add to the mix

Salt & Pepper

Beat the eggs to within an inch of their life - prepare as you would normally prepare your omelette (butter or olive oil in the frying pan etc.....)

ENJOY!

So there you go - just goes to show that we never stop learning - this has revolutionised omelette making in my kitchen and now living in a country where it’s perfectly acceptable to make a meal of an omelette, not just to be enjoyed at breakfast time, I’m getting lots of practice at making perfectly light and fluffy omelettes :)