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Take the time to incorporate your story in the details... #weddingshockley ... See MoreSee Less

This coffee bean escort card display is a subtle nod to a couple's Seattle roots! brid.es/1M1Xj7x

18 hours ago

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Absolutely beautiful! Thanks for posting these pics French's Floral Boutique & Event Decor! ... See MoreSee Less

Very similar to our cobble beach wedding a few weekends ago but with slight differences that makes this beautiful look unique to our client. Such a great set up today at Hockley Valley Resort :)

1 day ago

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Is it 4:00 yet? Try our $4 Babbo Bites menu from 4-6pm... Mmmm.... ... See MoreSee Less

4 days ago

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Want to lower your score on this course? Find out how with this drill... ... See MoreSee Less

4 days ago

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We're celebrating summer love...Check out these beauties and tag yourself or your friends! ... See MoreSee Less

5 days ago

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

5 days ago

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With all the recent rain, Santo, our Head Gardener, advises to get weeding! With the ground soft, don your gloves and weed away... ... See MoreSee Less

5 days ago

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Happy Canada Day, from us to you! ... See MoreSee Less

6 days ago

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Well, the constant rain might get you down, but it's making our garden grow like crazy! Here's a look at our swiss chard... ... See MoreSee Less

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Looking forward to visiting @adamoestatewinery at booth S02 on July 2-5 at the #tasteoftoronto! ... See MoreSee Less

1 week ago

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Absolutely beautiful weekend shot onsite by Jenn Kavanagh Photography! Thanks for posting! ... See MoreSee Less

Still magical, despite the rain! Brittany and Kyle, congratulations! #tkachakroeker

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Or, if you can't wait til 4, we've got charcuterie and wine for that #fridayfeeling! ... See MoreSee Less

2 weeks ago

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Clear your afternoon! Our Babbo Bites $4 menu is available from 4-6pm, and features deliciousness like this tajarin (image below)... ... See MoreSee Less

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Wedding planning? Here are some great tips and ideas for your wedding... ... See MoreSee Less

It's possible, and it's not even that hard to do! brid.es/1JgWYQA

2 weeks ago

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Golf tip: Improve your putting with the Around the World drill! ... See MoreSee Less

2 weeks ago

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Beautiful pics from a recent wedding onsite! Thank you so much, as always Maven Weddings and Events! ... See MoreSee Less

With wedding after wedding, it's hard to stay on top of it all, so here are a few shots from this past weekends wedding at Hockley Valley Resort (again just pics from my phone, but WAY to pretty not to share!) this wedding turned out to be one of my personal faves and I am dyingggg to get the professional shots back to truly showcase this gorgeous purple, green, and gold, woodland wedding! Congrats to Beth & Dan you two were an absolute delight! And a special thanks to my a-mazing team and colleagues: Kim VDB (my fab assistant), Kim Boin (blooms and posies) **would not be functioning without you two!** and the stellar staff at HV **we're like family now!**

2 weeks ago

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Eat fresh. Eat local.This video features our own John-Paul Adamo... ... 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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