English Pea Soup
Roasted Beet Salad
As Erik Marcus of Vegan.com said "The first time a bowl of soup has reminded me of US Airways Flight 1549."
Throw that pea a life preserver!
Close-up of the baguette raft picking up passengers...
The soup is adapted from Jean-Georges Vongerichten's "Cooking At Home with a Four-Star Chef" -- the broth uses the shucked pea pods as an additional flavor enhancer, and they do a great job of infusing the broth with that essence of (the hopefully arriving) springtime.
We started with a simple roasted beet salad and artichoke dip with pita bread (not shown). The artichoke dip is one we've played around with over the years, you can re-arrange it depending on what you have on hand -- but tonight it was artichoke hearts, red bell peppers, cubanelle peppers, vegenaise, nutritional yeast, salt and pepper. It's baked in an au gratin dish at 400F for 20 minutes.