Posts tagged soup
Spring pea soup with crème fraîche & mint

Frozen peas rock. Picked when perfect and flash frozen, they taste amazing. No other frozen vegetable may be able to boast that nine times out of ten, the frozen version wins the taste test. The color of the soup is a brilliant spring green, but because frozen peas are called for in this recipe, it can be made any time of year.

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coast to coast clam chowder

Trading in quahogs for razor clams is the main difference. The Pacific razor clam (not to be confused with the Atlantic Jackknife clam) sports an elongated oblong narrow 3 to 6 inch long shell and a super sweet and succulent meat. Drizzle a bit of truffle oil on top and a poor man's stew transforms into a dish suitable for serving to ball gown and tuxedo clad politicians.

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Strawberry Tomato Gazpacho

What better way to get to know the heart of a place than sharing in a country's food culture? International cooking workshops make for a lovely experience-based activity that intimately connects travelers to the place they are visiting. BARCELONA COOKING offers a four hour hands on cooking class complete with a trip to La Boqueria, a public food market dating back to the 13th century. Gazpacho de fresas, a smooth version of the usually chunky soup, is one of Chef Candido's specialties. Originating in the Andalusian region of Spain, today gazpacho refers to any uncooked, chilled soup made with a tomato and bread base. This light and healthy soup is best in early summer when local strawberries are abundant and at their dreamy sweet and juicy peak. 

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