Dish Of the Week (DOW) is the blog feature that will bring back your favorite PassiFlora recipes.

Spring is definitely here and this pea soup is a great way to celebrate the warm weather.

Fresh pea soup

For 4 people you will need:

2 tablespoons extra virgin olive oil
8 oz cremini or button mushrooms, sliced
3 garlic cloves, thinly sliced
2 celery stalks, cubed (1/4 inch)
2 carrots, peeled and cubed
2 tarragon springs, minced could be substituted by 1 teaspoon dried tarragon
6 cups vegetable broth
1 cup fresh or frozen peas

Continue to the recipe

Image: Eric Gloutnay

This entry was posted Thursday, April 2nd, 2009 at 6:49 am and is filed under Dish Of the Week, Veg*n. You can leave a response, or trackback from your own site.