We enjoy a nice bowl of pea soup, usually despite the muddled green color. This barely cooked sweet pea version, however, sounds so tasty and looks anything but dull.
- The Los Angeles Times shares a perfect-for-spring Sweet Pea Soup from Lamill Coffee Boutique (pictured).
- Brussels sprouts shine at the Oregonian, especially when they're pan roasted and served with cheese grits. Yes, please.
- Everything you need to know about baking a perfect pizza at home, also from the LA Times.
- The Chicago Tribune explores the sweet and savory sides of molasses.
- The Dallas Morning News offers a comprehensive guide to picking the perfect Easter ham.
- Ease into spring with whole grain dishes like Bulgur, Caramelized Onion and Squash Salad and Basic Quinotto.
Related: National Food Roundup: Pot-au-Feu
(Image: Kirk McKoy / Los Angeles Times)
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Comments (3)
I make a really easy pea soup out of two bags of Trader Joe's frozen peas (any frozen peas work). I don't like to cook with a recipe, so I just kinda make it to taste. I cook the peas in some water and soy milk and then use an emersion blender to blend until smooth. If I want it thicker, I use less liquids, and vice versa. Spice to taste. You can add beef bones and meat too, and I've made it with cut up peices of chicken sausage too for a great, FAST, winter meal. Literally takes about ten minutes (as long as you aren't using meat).
Spring in a bowl!
I love that the recipe uses pea tendrils as well! I consider pea tendrils to be a hidden treasure at Asian markets.
I also love that the recipe suggests serving it cold. Cold soup weather though is still a little further away than LA!
Pea tendrils are my favourite vegetable!! They are hard to find though...
My favourite pea soup was at the T Café in Takashimaya; it was cold and came ina shot glass (forget what the other 2 were)... I dream of finding the recipe some day.