Yellow Pepper and Almond Soup
"I loved the irony of working on The Modern Vegetarian Kitchen with Peter Berley, the former chef at Manhattan's vegan Angelica Kitchen. He hadn't touched meat for decades, but by the time we started testing recipes, he was eating beef, pork and poultry, albeit organic kinds. So we sat in his kitchen, writing about tofu scramble and snacking on artisanal salami. Peter's passion for vegetarian recipes was very much in evidence, though, in dishes like this nutty Spanish yellow-pepper soup, traditionally made with chicken stock," says Melissa Clark.