Springtime may be the most eagerly anticipated time of the year. I have vivid memories of the first warm day of each year when I lived on the East Coast – people would emerge from hibernation, cast off their coats and rush outside to soak up every last ray of sunshine. Even in Southern California, where “winter” means that the temperature is more likely to be in the high 60’s than the high 70’s and flowers bloom year round, springtime seems to be especially lovely, with more flowers, green hills, and birdsong.
But springtime, while lovely, is also fickle, and it’s just as likely to blow cold as it is to blow hot. It rained in Los Angeles yesterday. In April! This is a desert! And it’s snowing today in New York. This of course, leads to the ultimate culinary conundrum – we’re tired of the heavy stews and root vegetables of winter, but we’re not ready for the light salads of the warmer months. You could plan your meal for seventy five degrees and sunny only to find it’s fifty and blustery at dinnertime. Or vice versa.
In jumps pea soup. I found this recipe years ago in an old issue of Real Simple, a magazine that I love despite the dawning of the realization that reality is rarely simple (but soup can be!). This soup is electric green, fresh tasting, and a snap to prepare, and it has become a standard part of my springtime repertoire. Best of all, it is excellent served both hot and cold, so it can stand up to the vicissitudes of spring weather.
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