Need some festive fare for St. Patty's Day dinner tonight? Let me suggest Donna Hay's pea and potato soup with mint. Mmmm, good.
This hearty winter soup comes from the gal who gave us minty mushy peas. Don't be alarmed by minty soup -- it's not overwhelming. The herb just adds a layer of flavour that suits the peas and potatoes just fine.
pea and potato soup with mint
adapted from Donna Hay
3 C frozen green peas
3-4 medium yukon gold potatoes, peeled and chopped
4 C chicken stock
1/2 C milk or cream
1 Tbs chopped fresh mint
freshly ground black pepper
1/2 C sour cream
1 teas freshly ground black pepper
2 pork sausages
Bring peas, potatoes and stock to a boil over medium-high heat. Cover and cook until potatoes are done, about 15 mins. Working in batches, roughly puree soup in blender. Return to saucepan and add milk/cream, mint, and pepper. (Season with salt, if necessary.) Heat until hot. Ladle into serving bowls and serve alone, with pepper sour cream, and/or with fried sausages.
To serve with pepper sour cream, blend sour cream and black pepper together. Top soup with a dollop of the mixture.
To serve with sausages, slice sausages into thick rounds. In a frying pan over medium-high heat, fry until golden and crispy. Divide among serving bowls.