The following text may have been generated by Optical Character Recognition, with varying degrees of accuracy. Reader beware!

•T h e IF P • H alto n H ills, T hursday, M ay 16, 2013 29 SHOP & DINE LIKE A QUEEN cc Victoria Day Monday, May 20 11am - 6pm BCBGMAXAZRIA / Browns / Express Forever XXI / Hollister / Joe Fresh + Over 300 More! The Keg Pickle Barrel Moxie's Spring Rolls Caffé Demetre and more! 2 lights East of 410 on Queen St., Brampton BramaleaCityCentre.com BBCFASHIONICITY.COM to receive perks, prizes & privileges! SHOP DINE JOIN Georgetown Bread Basket Come out for a night of fun to raise funds for our local Bread Basket! Hours: Saturday 8:30 am - 12 noon, Tuesday 5:00 pm - 7 pm, Wednesday - 8:30 am - 12 noon For ticket information contact the 55 Sinclair Ave., Unit 12 905-873-3368 Fundraiser Dance Live Music! Cash Bar! Pizza Served at 11!SATURDAY MAY 25TH 8:00 pm to 1:00 am at the Gellert Centre with The Big Wiggle Band TICKETS ONLY $20! ON THE MENU Serves 4-6 Ingredients • 1/4 cup unsalted butter • 1 cup thinly sliced leeks, white parts only • 1/4 cup fl our • 6 cups chicken or vegetable broth • 6 cups fresh or frozen baby sweet peas • 1/3 cup 35% cream • salt and pepper to taste • sour cream and pea shoots to garnish Method 1. In a medium saucepan, melt but- ter over medium heat. Add leeks and cook until soft. 2. Add fl our, whisking constantly and cook for 2 minutes or until fl our has very slightly browned. 3. Whisk in stock, and continue whisking until soup comes to a boil. 4. Reduce heat, add peas and simmer for 10- 15 minutes. Remove from heat. Purée soup. 5. Add cream and taste for salt and pepper. 6. Garnish individual servings with sour cream and pea shoots. Chef's Note: This soup can be served warm or cold. Looks fantastic presented in glass dishes. Time to plant the peas! Okay, maybe it's a bit past the time to plant the peas, but better late than never? (Can you tell I'm not the gardener in my house?) If I remember correctly, peas are one of the fi rst things to be planted in our garden and one of the fi rst things to be harvested. So, by my calculations, that means it shouldn't be too long be- fore you can make this soup with fresh peas. You can make this very same soup with asparagus, leeks or fi ddleheads too or some combination of the above. A suggestion for leeks though-- they are very, very dirty, especially if you grew them yourself. So, I would sug- gest that you trim the root ends and run them under water to remove the surface dirt. Then, slice them length- wise, rinse again and then cut them into small pieces and put them in the sink again to soak and let all of the dirt wash away. There is nothing quite like having a lovely bowl of soup in front of you, then getting a bit of grit in your mouth-- really turns you off. Also, if you are using frozen peas, spend the money and buy the lovely little sweet ones. The great big golf ball sized peas (ok, I exaggerate a bit) are fl oury and tasteless-- they will bring nothing to your bowl of soup. Have fun and keep cooking! What's Cookin': Tips to making great soup Lori Gysel & Gerry Kentner Sweet Pea Soup