Pea and Parsnip Vichyssoise
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.
Twin Cities Chef’s Table
I’m Stephanie A. Meyer…
…a recipe developer, cooking instructor, author, food photographer, and health coach. Whether through my posts here, Project Vibrancy Macro Reset, Project Vibrancy Meals meal plans, my cookbooks, or working with you one-on-one, I love nothing more than helping you transform your health through cooking nutrient-dense, flavor-bomb meals at home! See Recipe Index for AIP, Whole30, paleo, gluten-free, etc.
