Fresh Pea, Yogurt & Tarragon Soup Garnished with Crispy Paprika Tofu Croutons and Garlic Tahini Sauce

Usually in my posts I try to regale you (I do not say "bore you") with some sort of thematically-appropriate story or other (note I do not say "tall tale") that ties in with the featured dish or recipe. I take that extra step to show you just how much I care.

And so I certainly hope that you won't think my affections for you have waned when you discover that I have no witty, arresting, or amusing anecdote to accompany this soup. No musings about my childhood, major life milestones, gut-wrenching confessions, or elegant epiphanies lie ahead. I am not about to shamefully confess that as a young girl I had a shocking hatred of peas, and that somehow this recipe turned me around, changing my life forever.

It's just soup. That is all.

Minted Mushy Pea Croquettes

 

In a continuing testament to the apparently boundless limits of my obsessive-compulsive disorder, this is the second of three posts  that I've set to go up while I'm still on vacation. Thanks for stopping by!

In my last post, I shared a fish and chips makeover with salmon poached in Belgian framboise lambic, buttermilk celeriac puree, and these delectable minted pea croquettes. Remember?

I would love to give you the link to that post, but since I'm scheduling posts in advance and, as I write this, none of them have gone up yet, I don't have the link ... thanks to the "genius" of Blogger. Drat!

Anyway. You don't need to make a whole involved meal to enjoy these croquettes - they would be fabulous on their own as a snack.

Day 3: French Iowtes, or Peas Porridge with Onions

Peas porridge hot, peas porridge cold, peas porridge in the pot, nine days old.
Some like it hot, some like it cold, some like it in the pot, nine days old.
Nursery Rhyme, origin unknown

Don't worry - these peas are not actually nine days old! In fact, they barely lasted one evening, with a little left over for lunch, as Poppa Trix and I gobbled them up in short order - they were that good.

This is another 600-year-old recipe from Forme of Cury, as interpreted by Gode Cookery. And while I haven't been able to find a direct connection between this dish and the modern British classic mushy peas, what with the mint, mashed up peas, and onion,  I find it hard to believe that none exists.