A classic refreshing chilled soup with the fresh flavours of summer. Allow plenty of time to get the soup really cold. Heat the oil in a large pan. Add the spring onions, garlic, and bacon and ...

especially when prepared with other classic pea soup provisions like carrots and onion, mint gives it a refreshing edge, making it the perfect spring or summer iteration of this classic legume soup.

Tis (finally) the season for spring produce, and I have my sights set on the freshest peas at the farmers market. Whether you ...

For the soup ... fry the onion and garlic for 3-4 minutes, or until softened. Add the peas and stock and leave to simmer for 4-5 minutes, or until the peas are tender. Stir in the mint and ...

Rondo is the variety of pea routinely grown for split peas. Just like regular peas, they are harvested during the summer ...

They're blanched and cooked in mint butter ... tasting soup from chef Daniel Boulud returns to the menu of Café Boulud in New York City every spring. It calls for fresh sweet peas, pea shoots ...

This light spring vegetable soup is laden with nutrient-dense root vegetables like potatoes, carrots, and onions, but gets a ... sugar snaps, pea shoots, and many lettuces and greens will begin ...

Brighten your spring table with this ... You'll also find potatoes in the soup, along with lemon rind and a generous handful of fresh herbs. Many pea soups are blended until smooth, but this ...

To celebrate the start of spring, here’s an incredibly simple green pea soup inspired by a ... Remove the mint, then blend the soup until smooth. Return to the saucepan and add the cream.