Spring Pea Soup with Parmesan Crisps - Reader substitutions
What's Cookin'May/June 2020
Original Recipe by Lana Granfors
Revised by Kylie Sisneros
Enjoy reader Kylie Sisneros shared the following with us: “Hello. I just wanted to send you a message of positivity. I just finished making the pea soup featured in April’s issue and it was delicious! I had to make some small substitutions based on what I had at home during the quarantine (green onion for leek, 12 oz shelled edamame for peas, 2 cups veggie stock with 2 cups chicken stock, and evaporated milk for cream) and it was phenomenal. I will for sure make this again and it a great fresh way to feed myself and my son. Making the recipe was a welcome distraction. Thank you for all you do and thank you to the author.” Thanks for sharing Kylie. Enjoy!