Spring officially arrived around 3:45 p.m. on Friday, but who’s counting? This calls for a celebration, I’d say. And since my mother has been obsessed with Sugar Snap Peas and whether or not we need to replant them, my mind has been swirling around the topic of peas in general – Pea Soup to be precise. And so we shall do our spring happy dance with a moonwalk or two thrown in, and make ourselves some Spring Pea Soup. We won’t be satisfied with just the soup however. I have a tendency to go a little overboard when it comes to cooking, and you will discover that soon enough. Overboard we go: I’ll show you how to make a super simple Vegetable Broth, which will be the backbone of the Spring Pea Soup. Then we’ll fancy it up a little by making some Crème Fraiche to drop on top of each bowl and swirl around the top so it looks all gussied up. Since we do not live by soup alone, I’ll also show you how to make an easy, but so good your eyes will roll back in your head Parmesan Cracker. And there you have it – just the thing for a cool spring evening. Amaze your friends and family, and break out those seed catalogs!
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