Minted Spring Pea Soup Recipe

Wednesday, April 20, 2011

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This week, I scored some gorgeous English green peas in my basket from SunCoast Organics.  To say I was excited is an understatement.  I love fresh English peas!  I love them so much, that I even eat them raw – right out of the pod.  When I saw how lovely and perfect these were, I knew exactly what I wanted to make with them.   This Minted Spring Pea Soup is bright and vibrant, and would be a delightful addition to your Easter table.

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English green peas and mint are very simpatico.   Lucky for me, the mint in my garden is growing wild right now.   I can’t use it up fast enough!  So of course, I had to pair them together in this soup. read more >>

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My first introduction to shepherd’s pie was in the lunch line at my high school cafeteria.  That was many more moons ago than I’d care to share.  But, not so long ago that I don’t still remember.  I’d never heard of it before and had no idea what it …

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Hello and welcome to SGCC! I’m Susan, a professional writer, food columnist, recipe developer, wife, mother, daughter and sister, who used to be a lawyer in a previous life. My love of food comes from a long line of wonderful and creative Italian home cooks who didn’t always have a lot, but knew how to make a lot out of what they had. I hope that you enjoy yourself while you’re here, and visit often! read more >>

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