Peas, peas, and more peas maturing in the garden! And it's almost time to clear out the pea plants to make room for the tomatoes. So we picked 130 pods or so today and made a spring pea soup using a simple French preparation method. With a garnish of young pea pods, crostini, and creme fraiche on top, it looked and tasted marvelous.
After this first course, we "finished" with filet mignon, homemade onion rings in a batter that included a lot of chopped arugula from the garden, and asparagus. Now that's dinner!
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