Pea and mint is a marriage made in heaven. I have heard about it an enormous amount of times and I do not have any reasons to disagree with this statement. On the contrary, it is a combination of flavours that I use quite often in my kitchen. I mix peas and mint to make a simple stuffing for tomatoes, I garnish zucchini and pea omelette with fresh mint, I blend the two ingredients together to make a creamy puree (which is a perfect side dish for honey glazed salmon) and, finally, I use them to make a healthy and flavourful soup. It is quick and easy, light and refreshing. In February when peas were in great abundance, I made sure that I always have a bunch of mint in the fridge: it meant that I could rustle up a lunch in a jiffy! A bowl of this delicious soup (which can be served both hot and cold) and some salad or a toast or any other small appetizer (I usually go for seafood as, in my mind, it beautifully compliments the flavours of the dish) – and I’m in heaven; in that gastronomic heaven where the marriage of pea and mint was formed!
