Chilled Sugar Snap Pea Soup Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: May 25, 2013
I made this but was on a liquid diet and could not wait for it to cool. It was so good. I did also have it cold and both were extremely good. It is good both ways.
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Reviewed: Jun. 16, 2013
Instead of a leek, I used an onion, and replaced the chicken broth with turkey broth. This has great flavor, with the gentle taste of mint being quite welcome!
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Cooking Level: Expert

Living In: Prattville, Alabama, USA

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Reviewed: Jun. 26, 2013
loved it! Perfect cool soup.
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Cooking Level: Expert

Home Town: Lincoln, Rhode Island, USA
Living In: Houston, Texas, USA
Reviewed: Sep. 11, 2013
Super easy! Substituted frozen peas for snap peas and it turned out great! Will definitely make again :)
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Cooking Level: Intermediate

Living In: Mississauga, Ontario, Canada

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Reviewed: Jun. 3, 2014
really good. I preferred it hot to cold, but its good both ways. I had a really hard time straining it. When I used the finest mesh, it just wouldn't go through. When I used a larger mesh, too many strings made it through. But even with a few strings, it was great.
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Reviewed: Jun. 19, 2014
In Columbia County, NY we have a bounty of sugar snap peas in the spring. This is a great way to use them. My suggestions: increase the mint by one leaf, use a medium mesh strainer to get out the strings that sometimes appear, season with Adobo instead of plain salt to give some extra depth of flavor. Hot (with some homemade croutons) or cold with sour cream on top this is a winner.
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