I usually think of split pea soup as a winter thing, but last week I gave a summer version a shot and I was really happy with the result. Alex and I ate it outside for an early dinner with a couple glasses of savignon blanc. I also think this soup would be nice served up in little shot-sized glasses or porcelain spoons for an hors d’oeuvre or an amuse bouch (they did something similar with a spring pea soup while we were at Blackberry Farm and everyone was raving about it). But, beyond tasting wonderful, this recipe is secretly really healthy — packed with protein and low in fat and calories (perfect for post-July 4 BBQ benders!).
While my body’s been back in the US for two weeks now, I think my head was still in Thailand until a couple days ago. A trip to the farmer’s market finally transported me back home. I was so excited about all the produce, I just wanted to go rush home and cook in our California kitchen! No more longing for scooters and noodles. At least, for now.
So, here’s a recipe that, to me, is quintessential California: light, fresh and healthy. Maybe it’s a little heretical to eat squash blossoms raw (the Italians wouldn’t approve), but they’re good, so why not? Continue reading