Pea Miso Soup with Fresh Local Peas
Did we have you at “Dandelion Pesto”? What about locally grown fresh peas? Peas are in abundance right now so it’s a great time to whip up a batch of soup for the weekend. If you don’t have dandelions for pesto, use what’s local – beet greens, swiss chard, etc. Ask your farmer what works next time you visit one of New England’s fabulous summer farmers’ markets.
Special thanks to Jodi of the food blog What’s Cooking Good Looking for sharing this fantastic recipe with us. She’s a trained natural food chef and is a master at using local ingredients. You can find the recipe for Pea Miso Soup with Wasabi Chickpeas and Dandelion Pesto by clicking here.