Wednesday, August 9, 2017

Easy Summer Meal from Leftover Fresh Pea Soup

If you made that fresh pea soup I described last week, and if you should happen to have leftovers -- or if you liked it enough to make it again and purposefully plan for leftovers -- this is an idea I gleaned from a comment on a Foodie site I browsed while deciding on my pea soup recipe: Use the leftover pea soup as a pasta sauce.

You could reduce the soup by simmering until it's a bit thicker, if you'd like, and we decided it would suit us best with something like conchiglie (shell pasta), farfalle (bowtie/butterfly), or, best of all orecchiette (little ears, that always remind us of our time in Peschici, Puglia).  You could grate some Parmesan over it or add a dollop of crème fraiche or go wild with some mascarpone or even burrata if you're lucky enough to have a secret source.  We kept ours pretty simple and served it as a carb complement to a (wild) salmon fillet and a baby spinach salad.

I have to be honest and tell you that Pater found the soup's slight sweetness less convincing as a sauce. He might enjoy it better if I'd used more chicken stock in the soup and if I hadn't added the fresh mint.  If you try this, I'd love to know what you think.

Some of you already follow my Book Blog, but in case you don't and you're looking for some recommendations, I've (finally) posted a few new titles there.

And I'm thrilled to say that I'll have another Garden Visit post up within the week; I know you're going to enjoy it. Stay tuned. . . .


  1. Such a lovely combination of colours!
    I love salmon with broccoli

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  3. I am very conscientious about using leftovers, but I think my pea soup would definitely be too sweet to serve as a pasta sauce. Another reason for trying out your recipe.
    I was thrilled by a remark in your last post about trails, and I already made a note to get Robert Moor's book. (A new institution in my study: there is now a small box reserved for book reviews and scraps of paper with titles I want to look up.) When I started hiking on one of the European Long Distance Trails, I realized that it was really a combination of many short trails, staked out by the locals of each region. In some cases that means a lot of silly detours, because people thought they had to lead you past all the sights of the area, but other stretches conicide with traditional roads and go straightforwardly from A to B. For a while I followed the footsteps of medieval peasants driving their cattle to the river to be shipped towards the city. I enjoyed feeling connected to them in a way.

  4. That looks so delicious, although the pea soup may be a bit sweet for me for the sauce. I'll have to play with that idea though. I've added Robert Moor's book to my list.


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