Spring Pea and Mint Soup

Spring Pea and Mint Soup
Recipe by Dragon

Last year, I went with some friends and their children, Jasmine and Ryan, to a Titanic exhibit in Toronto. It was facinating and very moving. At the end of the exhibit we visited a gift shop that had all things Titanic. Ryan found a book for me. It's called; Last Dinner On The Titanic by Rick Archbold and Dana McCauley. The tag line was 'Menus and Recipes from the Great Liner'. I was hooked.

The book contains original menus, authentic recipes and beautiful illustrations and photos. This book accurately re-creates what it was like to dine on the Titanic. Over fifty dishes are featured from the Titanic's menus. Each recipe has been researched from period sources and carefully tested for modern kitchens. The books has suggestions for setting the mood, decorating the table and presenting each dish. All this assists in re-creating the elegance and style of the Titanic.

We decided that day that we had to have a Titanic dinner. A couple of months later we had our big night. We got all dressed up and set the table with the best china. We chose recipes from the second class menu and my little sous chefs, Ryan and Jasmine helped me cook. We all had a blast preparing and eating the dinner. Last month, for Ryan's birthday, we decided to have another Titanic dinner. I can never say no to Ryan. So, we brought out the book and decided on dishes from the first class menu. We dined outside on the 'deck of the Titanic' and it was a wonderful night.

Over the next 3 days, I'll feature some of the dishes we made for our dinner.

For our first course, we had a Spring Pea and Mint Soup. The version in the book didn't appeal to my young sous chefs so I created this version for us. They approved. :)

Serves: 6

Ingredients:
1 tablespoon unsalted butter
1 small onion, chopped
2 large potatoes, peeled and quartered
4 cups chicken broth, low sodium
2 1/2 cups water
3 cups of frozen peas
1/2 cup of mint, chopped
Salt and Pepper to taste
mint leaves to garnish
sour cream to garnish

Directions:
1. In a large soup pan, melt the butter and add the onions. Cook the onions until they are translucent.

2. Add the pototoes, broth and water. Bring the soup to a boil, then reduce the temperature to a medium heat. Cover the pan and simmer until the potatoes are cooked. This should take about 15 minutes.

3. Add the peas and bring the soup back to a boil. Add the mint. Remove the soup from the heat.

4. Transfer the soup to a blender and blitz the soup until it is smooth. Add salt and pepper to your taste.

5. Garnish the soup with a small scoop of sour cream and top it with a mint leaf. Serve immediately.

20 comments:

noble pig said...

OMG what a great idea for a supper club! I love it! I can't wait to see the dishes.

Arundathi said...

that's a great find! i can just imagine how elegant and lovely it must be! looking forward to the recipes!

mesa para 4 said...

What a wonderfull dinner... great soup. Abra├žo para todos.

Adam said...

That's a really cool idea to do a themed type dinner. Were you all talking in proper English and ballroom dancing too? :)

I have this thing for green soups... I don't know why, it's not like a money soup of something.

Oh and why the 2nd class menu? Is 1st class way too exotic?

Darius T. Williams said...

I eat split pea soup all the time...this has got to be good.


-DTW
www.everydaycookin.blogspot.com

Dragon said...

noble: We are already planning the 100th anniversary dinner. We'll be serving up the entire 11 course meal.

arundathi: Elegant and delicious.

mesa: Thanks, my friend.

adam: We used our best manners and dressed in our finest clothes. The ladies even wore fancy hats. :) We chose foods from the second class menu because the kids liked those the best.

darius: It is!

Jude said...

Sounds like a fun time! That is quite the unusual recipe book.

Vera said...

What an interesting book! I'm wondering what was there for dessert :)
And I love the soup.

Lore said...

The soup looks so creamy and refreshing! Why didn't your young sous-chef like the original version?

nicisme said...

What a fun thing to do!
The soup looks lovely.

Kim said...

I too am fascinated with the Titanic. Love the idea of the supper club and I am always up for a cup or bowl of pea soup.

Mike of Mike's Table said...

That sounds like a really neat cook book and this soup sounds very tasty and refreshing. I've never made a pea soup before, but I'd love to try this one

Kevin said...

What a vibrantly green soup! It looks really good!

Dragon said...

jude: It's one of my favourites.

vera: Just wait until Sunday and you'll find out.

lore: The original recipe called for lettuce to be added to the soup. They seemed horrified by that fact. :)

nicisme: Thanks!

kim: We always have fun. Ryan enjoys informing us of how much longer we have to enjoy our dinner until the Titanic hits the iceburg.


mike: Hope you enjoy it!

kevin: Thanks!

Hillary said...

I seriously love pea soup, so I can imagine how good it must have been! Thanks for the recipeee.

JennDZ - The Leftover Queen said...

What an awesome idea! I love themes!

Andrew's Mom said...

That sounds amazing but my husband is such a sicko - he would want to turn the sprinklers on in the middle of the dinner - and then throw ice cubes at our guests. It is scary living with him.

Jeanne said...

This is such a great idea for a themed dinner! I must see if I can find this book... Love the colour of the soup :)

Tricharm said...

Paula - this is such a fantastic time for our family. The kids absolutely love everything you make. The Spring Pea Soup is my favourite! It is so different from the Split-Pea soup I had experienced! So fresh. You are the best! xoxo

Michelle said...

Pea lovers are lucky that peas freeze so well and are especially great to use in soups. This is fantastic!

 
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