I never thought I’d say this but I kind of miss the snow. Here in New England, our winter has been pretty, well, not wintery. Don’t get me wrong. I’m usually the girl who loves snow the first and maybe second time it appears and then I’m generally over it.
I hate having to walk slower to avoid slush puddles and slipping. I hate how dirty it makes my car and how it turns yellow, brown and then black the longer it lingers on sidewalks and back roads. And I hate winter snow sports. Please don’t ask me to go skiing or snowboarding. I’m all set.
But this cold, gray, non-snowy weather we’ve been having isn’t much better. If it’s not going to snow, then it might as well stop being cold and get on with spring already!
That’s why I smiled at first sight of this Lemon Zested Pea Soup from a great blog called palate/palette/plate, run by a creative and talented food-lover and photographer, Alaina Sullivan. The bright lemon and sweet pea flavor combination reminded me that spring is just around the corner and the smooth texture of the soup in contrast with the meaty, crunchy walnuts means that this dish has a light, yet satisfying feel.
So even though spring might not come as quickly as I wish it would, I think that cooking and enjoying this soup might just cure my non-winter, winter blues I’ve been having. Something tells me that it’ll probably do the same for you, too.
Sweet peas, fragrant lemon zest and meaty walnuts make this soup a refreshing treat.
Chop the walnuts as coarse or fine as you like. They add texture and bite to the creamy soup.