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Title : Easy Summer Meal from Leftover Fresh Pea Soup
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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. . . .

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