Skip to contact page Skip to homepage

SPA SPECIAL March 31st ONLY! Available to the first 25 people only - don't miss out! ... See MoreSee Less

17 hours ago

View on Facebook

Feelin' like a sweet treat? Mini lemon meringue tarts from our lunch buffet... ... See MoreSee Less

2 days ago

View on Facebook

It's GIVEAWAY time: We have 3 night passes for next season to give away! Follow these steps for your chance to win:
1. Like our facebook page
2. Post a winter pic or video you took at Hockley on our timeline, using the hashtags #lovelife #hockleyvalleyresort
3. Look for the announcement on Tuesday, March 31 to see if you won!
... See MoreSee Less

Like our page, post a video/pic on our timeline, use hashtag #lovelife for your chance to win 1 of 3 ski night passes fr next season!

2 days ago

#lovelife Giveaway!

March 25, 2015, 12:00am

Hockley Valley Resort

Like our page, post a video/pic on our timeline, use hashtag #lovelife for your chance to win 1 of 3 ski night passes fr next season!

View on Facebook

Snow's melting in the city, but we still have lots on the hills! See you this weekend :) ... See MoreSee Less

3 days ago

View on Facebook

Don't miss our Wham Bam Rail Jam - THIS Saturday, March 28th! ... See MoreSee Less

Join us in the terrain park for a practice session at 9:30 and jam session at noon - with awesome prizes and giveaways!

4 days ago

Hockley's Wham Bam Rail Jam

March 28, 2015, 9:30am

Hockley Valley Resort

Join us in the terrain park for a practice session at 9:30 and jam session at noon - with awesome prizes and giveaways!

View on Facebook

And just like that... it's winter again! The hills are open again for our LAST weekend of the season this Saturday and Sunday - see you there! Here's a pic of someone gettin' some air from last week, just to tide you over til the weekend... ... See MoreSee Less

4 days ago

View on Facebook

Tonight is our final kids' dance party for the week... Check out how much fun we had on Tuesday night! ... See MoreSee Less

7 days ago

View on Facebook

Only 2 DAYS left! Fantastic prices for next year's ski season! ... See MoreSee Less

7 days ago

View on Facebook

Thanks to Dustin Dyer, here's a great shot of the groomer this morning! ... See MoreSee Less

Thought I'd take a quick photo of our groomer while I was out in day light 😃

7 days ago

View on Facebook

A sign that spring is coming ;) ... See MoreSee Less

Gardening humour: "The sun is shining...we got so excited we wet our plants!" #OrangevilleFlowers

7 days ago

View on Facebook

Beautiful start to the day... ... See MoreSee Less

Start of the day :)

7 days ago

View on Facebook

Beautiful shot of Kristine and Drew on the hill! Photo credit: Amber Richmond Photography ... See MoreSee Less

1 week ago

View on Facebook

We <3 March Break! Gingerbread cookies are about to go into the oven for this afternoon's decorating activity... ... See MoreSee Less

1 week ago

View on Facebook

That moment when it's just you and the hill... Bright, beautiful day on the slopes, get out there! #lovelife ... See MoreSee Less

1 week ago

View on Facebook
Linkedin Icon Youtube Icon Instagram Icon Pinterest Icon Blog Icon
Print This Blog
July 31, 2014 tygershark

Chilled Garden Pea Soup

Share HVRShare on FacebookTweet about this on TwitterShare on Google+Pin on PinterestEmail this to someoneShare on StumbleUponShare on LinkedIn

Looking for a great summer soup recipe?  Try ours!

Ingredients:

12 oz. fresh shucked garden peas
2 cups fresh garden spinach
1/3 cup fresh chopped garden mint
1/4 cup fresh garden basil leaves
1 small red chili pepper, seeded & minced
A pinch of smoked paprika
4 fl. oz. 35% cream
Extra Virgin Olive Oil – as needed
1 cup minced garden spring white onion
1 clove garden garlic, whole & smashed
Salt and pepper – to taste
4 ½ cups vegetable stock

Method:

  1. Coat the bottom of a heavy bottomed sauce pot with olive oil.
  2. Add garden onions, garlic clove and a pinch of salt – slowly cook over low heat until translucent.
  3. In a boiling pot of salted water, add 8 oz. of shucked peas – blanch for 40 seconds, then transfer to ice water to rapidly cool.  Drain and set aside – do the same for the entire lot of spinach.
  4. Add remaining raw peas to the onion & garlic mixture and cook on low heat for 5 minutes. Add your vegetable stock, salt & pepper and bring to a simmer for an additional 10-12 minutes.  Remove from heat and cool to room temperature.
  5. Blend broth with raw peas, minced chili pepper, cooked spinach, herbs, cream and smoked paprika (this might have to be done in batches as you want the soup to be silky and smooth – adjust seasoning if needed).
  6. Cool soup in the refrigerator for at least 2 hours, as you want this soup to be chilled when served.  Serves 4 to 6 guests.

Visit us at Cabin to taste this and many other delicious options!

Share HVRShare on FacebookTweet about this on TwitterShare on Google+Pin on PinterestEmail this to someoneShare on StumbleUponShare on LinkedIn
Tagged: ,