Reviewed: Jul. 11, 2009

105 in Amarillo yesterday and this soup was perfect paired with a chilled garden vegetable sandwich prepared on hearty dark pumperknickel. Though I have no sweet tooth, I recommend a bit more sugar or even mint jelly in lieu.

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rlg in tejas

Home Town: Spokane, Washington, USA

Living In: Amarillo, Texas, USA

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Reviewed: Aug. 13, 2006

We made a double batch of this soup for an appetizer for my parents-in-law and grandparents-in-law, and uncle. Everybody loved it and asked for the recipe.

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Mantovani

Cooking Level: Expert

Living In: Grand Rapids, Michigan, USA

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Reviewed: Apr. 15, 2005

tastes like peas and mint... that's it. Nothing special at all. No overpowering taste. Just imagine eating peas and little hint of mint with it. I was disappointed.

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LEBMAMA

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Reviewed: May 9, 2004

This was certainly inexpensive and easy to make but I found the mint flavour overpowering. I served it hot with warm crusty rolls. Maybe when it's cool it tastes different? Not sure if I am willing to try again.

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Hot Chilli

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

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Reviewed: Aug. 6, 2003

The soup was somewhat thin, but very refreshing with a minty flavor. Instead of the whipping cream, I put a dollop of fat-free sour cream on top. I'll make this again, but will half the milk and broth. Very easy!

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