Peas of Mind
A vibrant soup from a literary legacy
Plenty of readers associate the name Dahl with Roald Dahl's wildly imaginative children’s books. But today's generation will just as likely link the name to the famous author’s granddaughter: British model-turned-food-writer Sophie Dahl. In her new cookbook, Very Fond of Food, the devoted eater shares intimate musings and inspired recipes like this verdant pea, pesto and arugula soup. The versatile dish would go well with sautéed pea shoots and a poached egg, a swirl of tangy yogurt or shards of crispy prosciutto. Adapt the recipe to suit your tastes or try out the original, which is a shining example of Dahl’s minimal-fuss approach to cooking.
It's the details that count! Try these tips
Sautéed pea shoots and a poached egg turn this soup into a filling main course. Follow these instructions from the current issue of Bon Appétit for a perfect poach every time.