Help make my pea soup REALLY special!
I made (and froze) a green pea soup for the first course on Christmas day. It's a nice recipe from Nigel Slater/Nigella Lawson, with roasted garlic, green peas, and chicken broth. I used good broth, and added a little slurp of Fino sherry to brighten it a little, and it's still not "wow!", like my soups normally are. I didn't add the optional cream; I may do, though it's not really a lack of creaminess that's not making it special, it's just an unspecific lack of "wow"ness.
I'm very happy to consider adding some cream to it. Meanwhile, though, what else can I add to help it transcend, you know, pea soup?
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