’s deliciously light and clean-tasting soup—a mix of sweet peas
, favas, pea shoots, snap peas and snow peas—is on the menu each spring at his Café Boulud in New York City. The recipe appears in the Café Boulud Cookbook
(Scribner). In the easy way, skip the labor-intensive fresh favas, as well as the snow peas and pea shoots. Instead, just use sugar snaps and frozen baby peas.