{"id":18733,"date":"2014-03-28T00:30:17","date_gmt":"2014-03-28T04:30:17","guid":{"rendered":"http:\/\/girlfriendscoffeehour.com\/?p=18733"},"modified":"2014-03-28T00:20:44","modified_gmt":"2014-03-28T04:20:44","slug":"sweet-pea-soup","status":"publish","type":"post","link":"https:\/\/girlfriendscoffeehour.com\/wordpress\/2014\/03\/28\/sweet-pea-soup\/","title":{"rendered":"Sweet Pea Soup"},"content":{"rendered":"

\"Sweet<\/a><\/p>\n

I call both of my girls “Sweet Pea.” \u00a0My Mom called me “Sweet Pea” too. \u00a0 So when I was working on a recipe to use up the last of my buttermilk and stumbled on this tempting combination of peas and mint, I couldn’t help but give it a cute name: \u00a0Sweet Pea Soup<\/strong>!<\/p>\n

Peas and mint are a natural springtime match-up. \u00a0This soup comes together in half an hour, and with another half hour to chill, \u00a0it will be ready to eat. \u00a0I used both frozen peas and pea pods (which are all over my Farmer’s Market, and probably yours, too.) \u00a0If you can’t find pea pods, just double the frozen peas and use a full pound. \u00a0The recipe calls for you to strain the blended soup, which gives it a more silky, smooth texture. \u00a0You can skip this step if you are in a hurry, or if you like a little thicker body to your soup. \u00a0Either way I think you’ll love it, and so will all the “Sweet Pea’s” in your life!<\/p>\n

Sweet Pea Soup<\/strong><\/span><\/p>\n

Ingredients:<\/p>\n