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. :)
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
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.