Wednesday, June 11, 2014

WWDH - Pea and mint soup



For Wednesdays with Donna Hay this week, Sarah chose pea and mint soup, an online recipe available here.

This soup was very simply to make - it uses frozen peas and potato, cooked in stock, then blended before cream, mint, salt and pepper are added.

It was quite nice - thick and creamy.  I ate a one fifth serving for breakfast one morning.

To see what Sarah, Kayte, Margaret and Chaya thought of this soup, visit their websites.

7 comments:

~~louise~~ said...

Hi Cakelaw!
I've never tried frozen peas in pea soup. I really must one day. This would be a refreshing summertime snack in a nice mug with a sprig of mint.

Thank you so much for sharing...

Emily said...

I love pea soup! I haven't had it in so long.

Lorraine @ Not Quite Nigella said...

I love pea soup and I made something similar when I got back from a trip because as you say it's simple and you can use frozen peas :)

Chaya said...

Strangely enough, I am not sure I ever made pea soup before. Looking at yours, I realize how creamy it is.

Kayte said...

Loved this one...all that peppery goodness really made this soup stand out in my book! Yours looks great, and I like the idea of soup for breakfast!

2paw said...

I have not made pea soup either, but I've made a 'thing' with peas and pesto and other things from Nigella. I love peas and mint, so I expect I shall be making this anon!! Yum, especially for breakfast!! I do that too...

Sarah said...

Soup for breakfast sounds like a great idea--why didn't I think of that before? Yours has a great colour.