Pea Soup WithOUT Mint - WWDH



I couldn't do it!  I thought about it.  I tried to make it come true but bottom line, I could not accomplish the simple feat of putting MINT into pea soup.  I am sure it is delicious but we don't like mint in savory dishes.

 My favorite ice cream is Mint Chocolate Chip and mint belongs there but in my head, it does not belong in my soup.  

 As the two gremlins fought internally, you know that mint lost.  As you can see, I used chives but no way is there a connection between mint and chives.  The chives are from my garden which automatically makes them a winner.

 Other than this, I only used a little salt in the recipe which was basically peas, potatoes, broth and cream.  I thought, added Parmesan would have given it more of the flavor I was looking for but it was still good.  Next time, I would add just a little cheese.,

******Please check out the other WWDH cooks and see what they are sharing with us.******* Kayte            Gaye          Sarah          Margaret

 linked to Foodie Friday         Real Food Recipe Roundup

Comments

  1. KayteJune 11, 2014 at 9:32 AM

    Oh, I'm with you on the mint and savory bit but I did use it (I grew some in my herb pots this year) and it was so good...seriously, really went well with the potatoes, peas, and mint. I loved it. And I loved all the pepper in this soup, added so much. I liked the idea of putting the pepper in the sour cream topping as well, that was a really nice trick to learn and one I will use again, such a simple thing but it added another dimension...I will do that with other spices and herbs now as I just love that technique. Great recipe, yours looks wonderful, and those chives were a great addition, I'm certain of that...am growing those as well.

    ReplyDelete
  2. CakelawJune 11, 2014 at 6:25 PM

    LOL - I was wary of the mint, but I bought some especially for this and it was OK. Glad you liked the soup.

    ReplyDelete
  3. Baking DiaryJune 11, 2014 at 8:51 PM

    Hi Chaya, I actually love mint in my soupy noodles, I love the added fragrant they give to the dish:D Your soup doesn't seem to lack flavor without it, looks just delicious! I can imagine dunking bread into it.

    ReplyDelete
  4. Adelina PriddisJune 13, 2014 at 10:26 PM

    Interesting, I don't think I could add mint to pea soup either... the only place I really like mint, are in the after dinner mints ;) Thanks for sharing on Foodie Friday

    ReplyDelete
  5. Jo-Lynne ShaneJune 23, 2014 at 10:14 AM

    LOL I don't like mint in savory dishes either. This looks great tho!

    ReplyDelete
  6. SarahJuly 2, 2014 at 9:24 AM

    Haha--I enjoyed reading about your internal struggles. Even Donna's wise recipes didn't convince you? :) I find that even when I think it her recipe is going to taste strange I end up liking it. I can't remember any disasters from her recipes. Maybe next time? ;)

    ReplyDelete

Post a Comment

Your comments are a part of making my day bright and shiny. I value your advice, criticism and viewpoints.

Popular posts from this blog

Thai Chicken San Choy Bau

Image
It says, "thai" so I have to like the Thai Chicken San Choy Bau that we are making this week in our Donna Hay Wednesday group.  It was a bit spicy and the chopped chicken was a nice change of pace. Kayte selected this recipe from On the Shelf on page 124.   I tried it with the greens and it was very good and then I put it on spaghetti and it was spectacular.  My toddler granddaughter even liked it.  Must have been the hot sauce. I used romaine for the greens and I subbed in red pepper and added some Sirracha to spice it up to make up for the real chilis. Do check out the other cooks' dishes at our   Wednesday with Donna Hay site.
Read more

Brussels Sprouts - Power Food - Re-post

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. Brussels sprouts like broccoli and cabbage are cruciferous. This group offers a unique composition of antioxidants that may provide several health benefits. Brussels sprouts are low in calories and offer protein, vitamins and minerals to help build a healthy human. My first issue with brussels sprouts is that it took me years to spell it correctly. Each time, it came up, in writing, and I admit, that was not too often, I would stare into space asking myself does brussel get an S, at the end or is it sprout that gets the S. For some reason, I could not remember that both end with that S. I am happy to tell you, I overcame thi
Read more

Carrot Cake _ Power Food - repost

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. That week, we concentrated on carrots. I like to check out our vegetable, not only for health benefits, but also for the names of their sisters. Carrots are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. I didn't have a clue about many of these. I, have never seen carrots of other colors or at least, if I had, I didn't know, they were carrots. I am going to a good produce store, looking for purple or red carrots, to start my search. It is fun, shopping when purposely looking for new vegetables. I have definitely expanded my horizons. When, I was thinking about what to make with carrots, I
Read more