This yellow split pea soup is an amazing new twist on the traditional soup. It tastes wonderful and has a sunny yellow color.

Check out Food & Wine's guide to split pea soup for more recipes and ideas on preparing this fail-safe, delicious soup.

To celebrate the start of spring, here’s an incredibly simple green pea soup inspired by a Lois Daish recipe. I always use frozen peas but, if you are lucky to have peas-a-plenty in your garden ...

Norwegian crispbreads, or knekkebrød, aren't technically even close to bread, but what a treat they are in and of themselves. They are a nutty, seedy mashup of ingredients, almost crackerlike in ...

Daniel Boulud's chilled pea soup is a springtime staple at his NYC ... places this overlooked vegetable at the center of every recipe.

In a saucepan, bring stock to a simmer. Remove from heat. In a heavy-bottomed saucepan or Dutch oven over medium-low heat, warm oil and butter. Add shallots and sauté until translucent and soft ...

Add the coconut milk and simmer until the soup thickens slightly ... Serve immediately. Instead of yellow split peas you can make this using two 400g tins of chickpeas, rinsed and drained.

Variations/ Substitutions 1. If you happen to have bacon but no ham, use that instead! 2. Use either vegetable oil or butter ...

Add the coconut milk and simmer until the soup thickens slightly ... Serve immediately. Instead of yellow split peas you can make this using two 400g tins of chickpeas, rinsed and drained.