Top Chef contestant Marcel Vigneron describes his favorite soup for spring at the 2008 F&W Classic in AspenTop Chef contestant Marcel Vigneron describes his favorite soup for spring at the 2008 F&W Classic in Aspen
[BLANK_AUDIO] For me, if I want a refreshing soup in spring, I always turn to peas. There's nothing better than peas that are straight off the pod, English peas quickly blanched, quickly shocked, pureed, served chilled. And obviously, Mints and peas, right? Amazing combination, they love each other. Those ingredients were just meant to be together. So, also you have the cool refreshing aspect of the pea soup combined with the cooling refreshing flavor of mints, it's just a match made in Heaven. Definitely a no-brainer. But If you want to add a protein to a minted pea soup often times I think that crab lends itself really well. Like Dungeness Crab and if you want to do textures, maybe do the whole hot and cold thing. You can crisp up some croutons in some really nice olive oil or maybe a little brown butter. And make sure you serve them hot with the cold soup so then you get the contrasting not only flavors, but textures and temperatures. Which is pretty important when designing any particular dish. So as you eat the cool refreshing minted pea soup, you'll get the super hot,crispy, crunchy like Contrast of an overly garlicky crouton. And it's just everything you could want out of a nice little refreshing springtime course.