The lesson of this recipe, according to cookbook author Julia Turshen, is learning to embrace water as an ingredient. “When you use it as your cooking medium,” she says, “the flavors of whatever you’re cooking in it come through in a way that’s so totally honest and straightforward. There’s no hiding behind chicken stock.” The leek greens and herb stems are simmered in water to create an aromatic infusion, which is used as the base of this vibrant green spring pea soup. It's equally delicious served warm or chilled.
Featured in: When Water Can Be the Key to More Flavorful Soups
