October 10, 2012

Mill’s Meals, Tuscan Pea Soup

Ice, slice and dice your end of summer blues with a warming wintry soup.

 

London’s infamous nickname The Big Smoke came from the pea soup fogs of the 19th Century, but its 2012 now, the world has not ended and the only fog pea soup is providing, is the steamy aroma of Tuscany as resident cook, Milly Cundall embraces the autumnal equinox and seeks solace from the solstice with her cheap and cheerful Tuscan Pea Soup. Perfect for those who prefer petit pois to peas, garlic-laced croutons to toast and creating fancy dishes without breaking a sweat.

For more recipes, visit millycundall.com and for bite-sized bulletins follow @MillyCundall

Film: Stevie Rees

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