Dear SOS: The coffee at Silver Lake’s LA Mill is outstanding, but the real standout is their pea soup. Delicious! It’s dark green, with a deep, earthy taste. I could eat it every day, which is why I’d love the recipe! If you can get it, I would surely appreciate!
Dear Danya: With English peas now in season, this chilled soup is a perfect way to celebrate spring. Both peas and tendrils lend bright color and flavor to the soup, and the rich depth from piment d’espelette, a French paprika, provides nice contrast. The recipe is simple to prepare and is great served either as a first course or on its own as a small meal.