My eighty-eighth recipe with the Wednesday with Donna Hay group is Pea and Mint Soup, was chosen by Sarah, and is found online here.
The ingredient list: peas, potatoes, chicken stock, cream, fresh mint leaves, freshly ground black pepper, and sour cream.
Soup...I'm always happy when one of the group picks soup as Donna Hay's soups are always so fresh and delicious. I'm usually not too keen on fresh mint in savory foods, but have to say that I really did enjoy the taste it gave to this soup. There wasn't an overwhelming amount of it, just a little to give a nice fresh little something in the final outcome.
I made the recipe as stated, the only change was adding the frozen peas after the potatoes were cooked as I did not want the peas to turn to mush or be overcooked in the amount of time it took to cook the potatoes. That worked well for me.
The combination of the peas and potatoes is nice, the little bit of cream goes well with both ingredients. For the dollop of sour cream on the top, the recipe instructs us to mix freshly ground pepper into it before adding it to the soup. There is a lot of pepper in this recipe which I loved (not overwhelming, but if you don't care so much for pepper, you might want to start with a lesser amount and taste along the way). It added a nice kick to a soup which sometimes can be a little bland without a spice added. All in all, definitely a repeat, delicious. The frozen peas make it one that you can make year-around with ingredients in freezer or pantry. As a bonus, it's so pretty.
Wonder what the others thought? Gaye's post is here. Chaya's post is here. Next week is Gaye's choice, Paper Bag Snapper with Preserved Lemon, found in Donna Hay's cookbook Seasons on page 40. Join us and leave a link to your post, no commitment required.