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Fresh Pea Soup

Reviewed: May 18, 2008
Served this at a French themed dinner club gathering of 12 people. Added garlic, fresh rosemary, a bit of dry sherry and garlic salt. I also used frozen peas with vege broth, but only just heated the mixture before blending it. I did not strain it as I like a some texture. Finished with a sprinkling of chardonnay/garlic flavored sea salt, a dolop of sour cream and a sprig of rosemary as garnish. It was a hit getting rave reviews from everyone. It maintained its fresh look and flavor, I think in part because I did not cook for it any length of time. Everyone was asking for the recipe!
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