here's the link.



2 T butter
1 T coconut oil (or olive oil)
1 leek, washed and sliced thinly, crosswise
1 shallot, minced
1 clove garlic, minced
1 T freshly grated ginger root
1 bay leaf
1 cup fresh peas ( I used the sugar snap peas I had on hand)
1-2 cups additional mixed spring vegetables such as asparagus, zucchini, broccoli or whatever sounds good to you.
1 can coconut milk
4 cups chicken broth, preferably home made
Chopped mint, parsley, cilantro
Lemon zest and olive oil

1. Melt butter and coconut oil in large stock pot; add leek, shallot and garlic.  Sauté for about 10 minutes until soft.
2. Add ginger, bay leaf, peas and other vegetables.  Sauté for 3 minutes.
3. Remove half of the vegetables from the pot and reserve.
4. Add stock and coconut milk to the pot; bring to a boil, then simmer for 5 minutes.
5. Remove bay leaf and puree with either a hand-held blender or in a regular blender.
6. Return pureed soup to the pot, and add the reserved vegetables.  Reheat if necessary.
7.  To serve, put in bowls and drizzle a bit of extra virgin olive oil on top. Sprinkle with minced herbs and lemon zest. 
8.  Take your bowl of soup out to the patio, and savor while enjoying the garden.



A moment of personal Zen
  While spring cleaning the studio this week, I dusted off these old photos of Nora as a very little person.  Not exactly the traditional framed family photos on the cubicle desk, but it works fine for me, propping them up near eye level on my workbench.  Happy Mother's Day to all of you who are, or who still have, mothers!