Easter
Sweet Pea Soup with Ham and Croutons
Instead of the usual starchy split peas, chef Chad Newton blends fresh sweet peas—at their peak in spring—with spinach to make a silky, vibrantly green soup that’s good hot or cold.
Instead of the usual starchy split peas, chef Chad Newton blends fresh sweet peas—at their peak in spring—with spinach to make a silky, vibrantly green soup that’s good hot or cold.
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