By CHRISTOPHER HIRSHEIMER and MELISSA HAMILTON Puréed soups cry out for embellishment. We favor heavy cream, whipped or not; ...

This Lemon Soup with Pea Purée and Sea Bass shows how simple ingredients can come together beautifully in a dish that is surprisingly easy for anyone to make.

Pureed soups cry out for embellishment. We favor heavy cream, whipped or not; sour cream; snipped chives or minced scallions; or a drizzle of melted butter or olive oil to add more flavor. This minty ...

In a recipe from the Café Boulud Cookbook, chef Daniel Boulud offers a light spring soup made from sweet peas, favas, pea ...

This creamy split pea soup combines the sweetness of parsnips with the savory flavors of onions and garlic, finished with a ...

The inspiration for this rich, creamy pea soup came from an unlikely source: lime marshmallows. While attending the South Beach Wine and Food Festival in Miami, I had a chance to eat lunch at Food ...

Bright, creamy, and fresh, this take on risotto showcases green peas in two ways — pureed to become a sauce and whole for ...

The inspiration for this rich, creamy pea soup came from an unlikely source — lime marshmallows. While attending the South Beach Wine and Food Festival in Miami, I had a chance to eat lunch at Food ...

Bring the water and 1 tablespoon of salt to a boil on high heat in a 6-quart pot. Pour in the shelled peas and return to a simmer. As soon as the peas begin to simmer, for approximately 45 seconds, ...

Puréed soups cry out for embellishment. We favor heavy cream, whipped or not; sour cream; snipped chives or minced scallions; ...

This creamy minty pea soup with ham offers a delicious upgrade for puréed soups, featuring fresh ingredients and simple ...