You can whip up a batch of this simple, gorgeous soup any time because frozen peas are quite lovely when pureed.
But as fresh peas come into the market, make it then too, and enjoy the essence of spring, garnished with fresh mint and chives, cold from the fridge.
Recie for Pea-and-Parsnip Vichysoisse at Andrew Zimmern's Kitchen Adventures/Food & Wine Magazine.
I’m Stephanie Meyer. If you're looking for fresh, delicious food to share with those you love - welcome! In addition to the recipes you'll find here, I post Tuesday recipes at TC Taste/Minnesota Monthly magazine with a focus on local, seasonal ingredients. I also cook and take photos for Andrew Zimmern's Kitchen Adventures/Food & Wine magazine, and organize Fortify: A Food Community (formerly Minnesota Food Bloggers). Let’s eat!
