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.
Hi Cakelaw!
ReplyDeleteI'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...
I love pea soup! I haven't had it in so long.
ReplyDeleteI 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 :)
ReplyDeleteStrangely enough, I am not sure I ever made pea soup before. Looking at yours, I realize how creamy it is.
ReplyDeleteLoved 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!
ReplyDeleteI 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...
ReplyDeleteSoup for breakfast sounds like a great idea--why didn't I think of that before? Yours has a great colour.
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