Many people have said to me “your using WordPress for your blog but you’re a SharePoint Consultant” and my response is typical “but why must use SharePoint – I guess you also have a problem with me using a Mac?”.
Yes I do work with SharePoint – in fact it goes beyond just working with it but we won’t go there. I have developed websites for many years and typical chosen to build these on the WordPress platform – it’s adaptable and responsive to the differing requirements and yet it doesn’t need weeks of custom development. Not only that but it was built for blogging and the user interface is more in tune to writing blog posts. Secretly I knew if I used SharePoint for my blog it would become more of a job than a hobby with all the extra work it would need.
SharePoint is just not the blogging platform for me – let’s just say when I’m blogging I want the night off!
This recipe is one of my favourites. It’s so simple with a delicious result under 20 minutes. It has a beautiful colour with a nourishingly filling flavour.
It is is perfect in the darkest of Winters or the warmest of Summers. It’s said to be best served piping hot in the early days of Winter accompanied with a garlic bread, however I think this soup is great all year round.
Prep / Cook Time: 5 minutes / 15 minutes
2 tbsp Butter
450 g Frozen Peas (table spoon kept back to serve as decoration)
600 ml Milk
1 Large Onion, chopped
2 Bay Leaves
Small bunch of Mint, chopped
Single Cream for thinning
Salt and White Pepper to taste
Heat up the butter in a large pan over medium heat.
Simmer all the above ingredients apart from the cream for 15 minutes.
Remove the bay leaves and liquidise.
Thin out with cream and add seasoning as necessary.
Garnish servings with a chives, sprinkle of peas and a decorative swirling drizzle of whipping cream.