That was may starting point: the great, entertaining post by Juls with great pics of the selected Pea and Mint soup challenge. How to compete with amazing bloggers and photographers?
Idea: try in my tiny home to present in a different way the Pea and Mint Soup.
How? Exploiting my new small fridge.
I followed the original recipe apart in two ingredients: no mint , not so loved by my food-guineapig (alias my boyfriend) and no cream, just yogurt. And the sour cream was made starting from yogurt as well.
Why Peaccino? Do you know Frappucino?
So…it’s easy, just made a sort of “finger food soup”, put it in the fridge for an hour, decorate it with yogurt, and that’s the:
…starting from a Pea and Mint Soup, in red my adaptations to ingredients and recipe:
3 cups (360g) frozen green peas
2 large potatoes, peeled and chopped
1.5 litres of vegetables stock (made with half red onion and half carrot)
½ cup (125ml) pouring (single) cream yogurt
1 tablespoon chopped mint
pea salt and cracked black pepper (I used pink pepper, as Juls)
crusty bread, to serve (I used my homemade unsalted bread)
½ cup (120g) sour cream made mixing yogurt and lemon
1 teaspoon coarsely cracked black pepper (I used pink pepper, as Juls)
Place the peas, potatoes and stock in a saucepan over medium-high heat and bring to the boil. Cover and cook for 10 minutes or until the potato is tender. Roughly blend the soup and return to the saucepan over medium heat. Add the cream yogurt, mint, salt and pepper and heat until hot.
To serve, put 2-3 tablespoons of soup in each small glasses and leave them in the fridge of 1-2 hours. To serve, decorate the cold soup with 2 teaspoons of sour cream. Top with pepper and pink salt and with a crusty bread.
Guineapig point of view: “Very good and lovely that unusual way to offer it. You could make it for my b-day party”. I adore him 🙂