I hate to waste food. It is just not right, in any level you can think of. So do you remember my pea and mint bruschetta from our Christmas party? This soup is the result of the leftover pea and mint mix I ended up with in my fridge. This is more of an idea than a recipe itself, since I used whatever I had in my fridge that I thought it would work here. To make a soup,one needs a base of onion and vegetables, a liquid and a flavour (in this case, mint and peas), and you have soup!
I chose to puree part of the soup only. I started blending the vegetables and realized that maybe I wanted to see some carrots, peas and have a little more texture.
So here you are, a soup made from party leftovers and freezer staples. Is there a better type?
Pea Mint Soup Recipe:
Most soups start with a mix of onion, carrot and celery. In this case I used one of each, chopped.
I had about 1 cup, give or take of pea and mint mix left from the party, otherwise use frozen, thawed peas and some mint leaves (I also added extra peas, about 1/2 cup, to total you'll need 2 cups of peas)
First cook the onions in olive oil until translucent, add the carrots and celery, cook for another couple of minutes. Add the peas, or in my case the pea&mint mix I had left over. Add enough broth (I used vegetable) and simmer. Add a splash of milk if you want it creamy (cream will work too). Season with salt and pepper to taste.
If you like, blend the soup to the consistency you prefer.
|I added some peas at the last moment so they would retain their shape and nice green colour.|