I hate to admit that I entered college as a film major, and I had never seen the 1961 movie “Breakfast at Tiffany’s”. And now that I have seen the film, it’s definitely on my top 10 favorite list. Audrey Hepburn had a croissant standing outside the iconic jewel filled windows which is why the name of the film is Breakfast at Tiffany’s instead of Breakfast in Tiffany’s. However, in 2017, 56 years after the release of the movie, it became possible for anyone and everyone to eat breakfast in Tiffany’s on 5th Avenue in New York City. You just need to know how to score that highly desired reservation (<– this will tell you how to do it.)
I had the opportunity to dine at Tiffany’s over the summer, and I absolutely loved it. (See my review here –> Blue Box Cafe). I felt like I was dining in a giant Tiffany blue box (hence the name of the cafe is the Blue Box Cafe) and I thought the food was very good. I enjoyed chilled pea soup and a lobster and grapefruit wedge salad. However, as stated above, it was not the easiest of tables to land. Instead of having to fight the reservation system again, I decided to recreate my meal once I got back home to Florida.
The Chilled Pea Soup is perfect as the weather begins to transition from Summer to Fall. Now the soup at the Blue Box Cafe was served with mint and applewood smoked bacon, but since Mr. Beet does not eat bacon, I left it out of my recipe and instead added Alderwood Smoked Chickpeas. Personally, I like the chickpeas better, but feel free to use smoked bacon instead.
Now I am inspired to paint my house in Tiffany Blue and sit in Tiffany blue chairs around my Tiffany blue tableware. I hope you enjoy the soup and here is the recipe for the Lobster Grapefruit Salad with Poppy Seed Dressing.
- 2 tbsp butter
- 3 medium leeks,, white parts only, chopped
- 4 cups low-sodium vegetable broth
- 1 20 oz. pkg. frozen sweet green peas
- 1/4 cup fresh mint leaves,, minced
- 1/2 cup plain yogurt
- 1/2 cup creme fraiche**
- fresh tarragon leaves
- Smoked Salt Chickpeas,, <-- Click for recipe
- Melt the butter in a large saucepan or small stockpot over medium heat.
- Add the chopped leeks, cook for about 7 minutes until tender, stirring occasionally.
- Carefully add the vegetable broth.
- Increase heat to high and bring the soup to a boil.
- Add the frozen peas then let the soup stay over high heat for 3-4 minutes, until the peas are tender.
- Remove the soup from the heat and add the mint and yogurt.
- Working in batches, puree the soup in a blender until the mix is smooth.
- Chill the soup in a large bowl or stockpot for a minimum of 2 hours.
- Just before serving, swirl a drizzle of the creme fraiche over the soup and garnish with tarragon leaves and the smoked salt chickpeas.
**Creme fraiche can be exchanged for plain yogurt or Mexican crema
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