Pea and Parsnip Vichyssoise

Posted by Stephanie Meyer on Apr 24, 2012 at 11:39am

pea and parsnip vichyssoise andrew zimmern

You can whip up a batch of this simple, gorgeous soup any time because frozen peas are quite lovely when pureed.

But as fresh peas come into the market, make it then too, and enjoy the essence of spring, garnished with fresh mint and chives, cold from the fridge.

Recie for Pea-and-Parsnip Vichyssoise at Andrew Zimmern’s Kitchen Adventures/Food & Wine Magazine.


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