So. Vibrant. Green.
Reminds me of when I attended summer school in the U.K. and how deeply saturated green the scenery was. I really didn’t expect the soup to come out so green. What an invigorating visual pick me up though. English peas were blanched, shocked then blended with homemade vegetable stock. I decorated the surface with Pecorino shards and lemon oil. Simple, straightforward and fresh. Just what beautiful spring produce deserves.