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magazine fasteasyfresh green pea soup with tarragon and pea sprouts
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Split pea soup is a lot like your favorite pair of slippers—it might not look like much, but boy does it make you feel all warm and fuzzy inside.
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Celebrate the best of the season—zucchini, tomatoes, corn, and more—all in one pot.
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This is a far cry from army-green split pea soup. Cooking the peas briefly retains their vibrant color, and the addition of fresh herbs keeps the finished soup looking and tasting bright. Delicious warm or chilled, it's a springtime staple. This is part of BA's Best, a collection of our essential recipes.
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The key to a vibrant green (not khaki) soup: Bring the water up to a boil quickly over high heat, and err on undercooking the peas to preserve their color.
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Rustic yellow pea soup goes upscale with a foie gras garnish.
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Cottage cheese (yes, really) gives these pan-fried goodies moisture and richness.
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Just because the weather's warming up doesn't mean you have to put away the soup pot. These spring soup recipes are light, refreshing, and make the best of the season's produce.
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This sheet-pan soup featuring deeply roasted vegetables and earthy, spicy ginger is the ultimate hands-off approach to dinner.
4.4
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If you have extra time, double the amount of vegetables for this split pea soup recipe, then scoop out half of the soffritto and freeze it for a shortcut another night.
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If you see great-looking snow peas, use them in combination with or in place of the sugar snaps.
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If you want to make this split pea soup but you don’t have a ham bone, use two ham hocks instead.
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Sour-salty-spicy nuoc cham goes creamy thanks to a handful of toasted cashews and a blender. Spoon the sauce over blistered peas or just about any other vegetable.
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When not using this pesto to dress this very green salad, you could schmear it on just about any sandwich, or stir it into scrambled eggs.
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This dish is a perfect choice for those blustery but bright early spring days: It's comforting from the simple-but-flavorful broth and bright from the crunchy fresh topping.
4.6
(4.55)
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Hot-and-sour soup inspired this highly nontraditional springtime version. Miso gives just enough body so that you won't need cornstarch to thicken it, and you can use silken tofu or thinly sliced yuba instead of egg for that same silky effect.
4.5
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Any type of lentil will work in this weeknight soup. Or, substitute a couple cans of cannellini beans in their place.
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Peas are in season in April, and are great in everything from pasta to cocktails. Here's how to cook them right.