Waiting, preparation, cleaning – to me this all calls for simplicity, including in our food. Of course, I think there’s something to be said for simple food at pretty much anytime of the year, but the first batches of tender, green, spring produce (peas! asparagus! fava beans!) are worth showcasing on their own, simply prepared, just because they are such a radical and welcome departure from the heavy, starchy, foods that carry us through winter. simple, healthful recipes that are still packed with flavor I settled on this pea and wasabi soup because, well, because I love pea soup, but also because peas are one of the first spring vegetables to arrive, and a sure sign that spring is actually here. Plus, the wasabi and buttermilk in this recipe really dress it up. I know it’s still a bit early for fresh peas in New England – I used frozen ones this time around – but they’ll be here soon enough!

Greatist Collaboration: Pea and Wasabi Soup

Greatist Collaboration: Pea and Wasabi Soup

Dining and Cooking