A refreshing pea soup that requires very little time to prepare. The ideal meal for after you have “switched off” for the day. Cooking peas briefly will retain their bright green color and unadulterated taste.
Indulge in a dish that celebrates the earthy and natural flavor of the mushrooms. Mushroom hunting is a favorite fall activity in many European countries. The best “hunting grounds” are a well kept secret and passed from generation to generation. In the US, a substitute comes to mind: baby Portobello mushrooms, also known as creminis, babybella and chesttnut mushrooms.
The amazing bright color and taste of the carrots sparked up with ginger makes this soup an elegant choice for a dinner party. Serve warm or cold. You decide!