Skip to contact page Skip to homepage

SKI/BOARD NEWS: Starting tomorrow, we will officially be open for the season from 9-4:30 (day skiing)! 6 awesome runs - see you on the hill! ... See MoreSee Less

2 days ago

View on Facebook

Have you voted yet? Only a few days left - some awesome prizes!! Find the post to vote on at the top of our timeline... VOTE NOW! ... See MoreSee Less

3 days ago

View on Facebook

It's the season for holiday parties! Here's a pic from Hockley Valley's staff Christmas party... As you can see, it was very entertaining! ... See MoreSee Less

3 days ago

View on Facebook

Let it snow! We are "all about that base" (the snow base)... See you on the slopes this weekend! ... See MoreSee Less

4 days ago

View on Facebook

VOTE NOW FOR WEEK 3!! Each week, one of these stockings will be hiding an incredible prize...
1. VOTE HERE with your guess for which stocking you think holds the prize!
2. TAG YOURSELF so we can tag the winner! At the end of the week, a winner will be drawn from among the correct votes and announced on Facebook. (Rule: votes are limited to one vote per person per week – the first vote made will be considered final.)
... See MoreSee Less

5 days ago

December Weekly Giveaway: Stocking Surprise!

December 16, 2014, 12:00am

Hockley Valley Resort

VOTE NOW FOR WEEK 3!! Each week, one of these stockings will be hiding an incredible prize... 1. VOTE HERE with your guess for which stocking you think holds the prize! 2. TAG YOURSELF so we can tag the winner! At the end of the week, a winner will be drawn from among the correct votes and announced on Facebook. (Rule: votes are limited to one vote per person per week – the first vote made will be considered final.)

View on Facebook

Looking for some delicious comfort food on this damp, cold day? Try our amazing mac and cheese! If you want to try it at home, look for the recipe on our blog shortly... ... See MoreSee Less

5 days ago

View on Facebook

This week's prize was behind stocking #2! Our random draw WINNER is... BRITTANY WILSON! You've won 2 tickets to our New Year's Eve Gala! Please email info@hockley to collect your prize. More voting to come this afternoon - stay tuned!! ... See MoreSee Less

5 days ago

View on Facebook

LAST DAY to vote for week 2! Check the post pinned to the top and cast your vote! ... See MoreSee Less

6 days ago

View on Facebook

MORE SKI NEWS: We will have 7 runs open this weekend for day skiing from 9-4:30. Little Bear, Teddy Bear, Easy Rider, Terrain Park, Face, Tunnel and Boomerang will all be open! Woo hoo! ... See MoreSee Less

1 week ago

View on Facebook

SKI NEWS: We will be adding runs this weekend... Definitely 2, maybe more! We are grooming like crazy and will keep you posted! ... See MoreSee Less

1 week ago

View on Facebook

Hockley Valley Resort updated their cover photo. ... See MoreSee Less

1 week ago

View on Facebook

Now THIS is how you make snow - the old fashioned way!! ... 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: ,