Spirit of Conway July 2016READ ONLINE
FlavorUpdated 12:00 a.m., Thu January 19, 2017
The secret to making this creamy, springlike soup is using frozen peas.
In the depths of winter, it can sometimes seem as if springtime will never come. Winds blow cold. Snow blankets fields of earth so hard that you can’t imagine vegetables will ever grow again. The only truly soothing warmth you can reliably find usually comes from the kitchen stove. So now is the perfect time for you to make fresh pea soup. Pea soup in the middle of winter? Yes, you read that correctly. And I don’t mean thick, gray-green... READ MORE
In the new year, many food writers like to discuss the latest trends or what’s hot and what’s not. And lately, I’ve been seeing too many articles saying that kale — that crinkly, earthy, slightly bitter and highly nutritious dark green — has already