Tamara Murphy

Restaurant:  Owner & Executive Chef of Terra Plata

Why I Support Labeling of GMO Food:  For me, it’s not about whether using genetically engineered food is right or wrong.  It’s just about having knowledge and choice.  It’s as simple as that.

Recipe:  English Pea and Mint Soup

Serves 6 to 8

2 tablespoons extra-virgin olive oil
1 white onion, chopped
4 cups vegetable stock
3 cups freshly shelled garden peas
1 cup fresh spinach leaves or watercress Grated zest of 1 lemon

Handful of mint leaves
1 cup crème fraîche or sour cream 1 tablespoon unsalted butter
Salt and pepper

Heat the olive oil in a soup pot over medium-high heat. Add the onion and sauté until soft. Add the vegetable stock and bring to a boil. Add the peas and cook for about 3 minutes, or until tender. Remove from the heat and let cool for a few minutes.

Working in batches, ladle some of the mixture into a blender, filling about halfway. Add a small handful of spinach or watercress and some of the lemon zest and mint leaves. This gives it even more flavor and helps to keep it a fresh green color. Blend thoroughly.With the motor running, add some crème fraîche and a bit of butter. Blend until smooth. Repeat the process until all the soup

is made. Season to taste with salt and pepper.

Keep the soup warm in a pot and reheat gently when you’re ready to eat. Garnish with Pea, Mint, and Basil Pistou.

Pea, Mint, and Basil Pistou

Crush a handful of peas, then add lots of chopped fresh mint and basil and some olive oil to create a chunky relish.Add salt and pepper to taste. Put a dollop on each serving of soup.

Join Seattle Exectutive Chefs
For 15 specially prepared small bites

sponsored by 

in support of 



September 19, 2013 at 6:30pm
Tickets: $125




Enjoy seven specially prepared small plates at seven different Capitol Hill restaurants on Thursday, October 3rd.  Purchase your passport to Dine Out for 522 on Capitol Hill.  Then bring along your restaurant passport, your ID, and your friends as you hop from restaurant to restaurant on Capitol Hill to enjoy different small plates and discuss the importance of labeling genetically engineered foods!

October 3, 2013 from 5pm-10pm
Passport: $50


For more information, please email katie@yeson522.com