Hi,

Olddude: Just start with the ingredients you recall and vary from their. Even if you don't rediscover your lost recipe, you may find another, equally good.

Not really my thing, though, tomato soup. But fortunately the thread then mentioned pasta!
Personally, I use peas, rather than carrots. I can see the appeal, though, and may try it sometime.

The one trouble with peas is that for some reason most people seem to believe that peas are inedible if over 4mm in diameter. As a consequence, what is sold over here, labelled as "extra fine peas", is something that almost disappear into your pasta sauce without a trace. What you need instead are not even "fine peas", but "medium peas". Those are good in pasta sauce.

I imagine "large peas" might be as well, but so far I've never found any peas on offer on that half of the scale. Quite weird, really, since that means all peas or on one size of the scale: Either medium or smaller.


Bye,
                                                               Mysha