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magazine fasteasyfresh green pea soup with tarragon and pea sprouts
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Celebrate the best of the season—zucchini, tomatoes, corn, and more—all in one pot.
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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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Cottage cheese (yes, really) gives these pan-fried goodies moisture and richness.
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This sheet-pan soup featuring deeply roasted vegetables and earthy, spicy ginger is the ultimate hands-off approach to dinner.
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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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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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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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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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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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If you see great-looking snow peas, use them in combination with or in place of the sugar snaps.
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Rustic yellow pea soup goes upscale with a foie gras garnish.
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Articles
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Our Green Pea Soup with Tarragon and Pea Sprouts is easy enough to serve at a weeknight family supper and festive enough to blow away guests at a dinner party.
Guest
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I never really thought of myself as a "soup person," but this healthy, curried split pea number won me over.
Amanda Shapiro
Cooking
Less than $2 a serving—and great for breakfast, lunch, or dinner.
Shilpa Uskokovic
Cooking
12 minutes under pressure—okay, plus 20 minutes to pressurize—instead of hours simmering on the stove.
Alex Beggs
Culture
Here's a recipe from April Bloomfield's new cookbook
Julia Bainbridge
Culture
The Bon Appétit Test Kitchen
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If you see great-looking snow peas, use them in combination with or in place of the sugar snaps. This recipe was reader-requested from Coltivare in Houston, TX.
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This recipe takes all the right shortcuts and none of the wrong ones. We doctor up sweet Italian sausage for the meatballs, opt for adding canned beans instead of boiling pasta in a separate pot, and still manage to make an uber-flavorful soup without having to call for boxed chicken stock. It's one-pot, one-bowl magic.
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Molly from the BA Test Kitchen is showing us her secret to feeding a crowd fast. (First step: get a lot of eggs. A lot.)
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Make this simple and super-satisfying soup your go-to weeknight meal.
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Produced by Bon Appétit with The Home Depot | Layers of the best fall flavors meld perfectly and in no time with a simple pressure cooker.
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Join Sohla El-Waylly in the Bon Appétit Test Kitchen as she makes red lentil zucchini. These crispy, crackly zucchini fritters take inspiration from the traditional Bengali onion snacks piyaju. Soaked and blended red lentils make up the batter, which is spiked with turmeric and chili powder.
Check out the recipe here: https://weightloss-tricks.today/recipe/zucchini-lentil-fritters-with-lemony-yogurt