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Summer's not over yet... Pair a few of your favourites, find a patio and enjoy! #tgif ... See MoreSee Less

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Here's a great aerial shot of the resort and it even includes some of the golf course... What a beautiful region we live in! Photo credit: milkmanglobal.com/ ... See MoreSee Less

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Still time to make plans for the Labor Day long weekend! ... See MoreSee Less

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Getting married? Take your cake to the next level by adding fresh flowers... Thank you for sharing your gorgeous photo from a recent wedding at the resort @pieceofcake4u! ... See MoreSee Less

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The end of the summer is coming... We're getting ready to enjoy the fruits of our labour with pears and apples! Have you harvested any fruit yet? ... See MoreSee Less

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Also featured on our new menu... Start off your meal by ordering the clams! ... See MoreSee Less

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Thank you so much Aia Video Production Services for sharing your video - including beautiful reception footage from the resort! ... See MoreSee Less

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It looks like there's snow at #lakelouise... Anyone in Ontario wishing for early snow?? ... See MoreSee Less

Snow in August is a rude awakening for these Canadians Published Aug 22, 2016 =================== As summer churns to an end with late August appearing on the horizon, it has started snowing in Canada. No, it isn't the usual culprit of Nunavut, or anywhere else in our country's large swath of the Arctic, but rather Alberta, whose highest places are seeing some noticeable snow on the radar. Flashes of blue on the archived radar map (shown above) are a rare and never too welcome sight in what's supposed to be a month. More Here: tinyurl.com/zgjuvts #LakeLouise tinyurl.com/z9rtpgf

4 days ago

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Wow. What a great recent review for our cabin team!
"Dinner at Cabin was a gastronomical experience. Compliments to the chef and Anthony was just delightful! A million thanks to Nancy (Adamo). For your gracious hospitality your staff were all incredible. My friends loved every minute. They're all talking about coming back. Grazie."
Joyce
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Did you know... That 1 medium-size peach contains 37 calories and is a source of Vitamin C? Get them while they're in season in Ontario! ... See MoreSee Less

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Got the end of summer blues? We've got just the thing to cheer you up! ... See MoreSee Less

5 days ago

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To celebrate #meatlessmonday, here's a shot of the AMAZING Nutella Crepe Cake featured on our new dinner dessert menu in cabin - available after 3 pm daily! ... See MoreSee Less

5 days ago

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It's a cool one this morning - perfect weather for a round! #golfhockley ... See MoreSee Less

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Planning your Labour Day long weekend? Spend it with us! ... See MoreSee Less

1 week ago

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Have you tried our weekend Pizza in the Garden yet? Choose from our 4 pizza options, with our house-made dough, oven baked crust and ingredients harvested from our farm... Delicioso! ... See MoreSee Less

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With all this great weather, we are harvesting like crazy! What have you harvested lately? Share your pics with us! ... See MoreSee Less

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Happy Friday! Here's our balcony view of the pool this morning... What does your view look like? ... See MoreSee Less

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Chilled Garden Pea Soup

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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!

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