Food Network Magazine (April 2016)
It's kind of funny the dishes and flavors you associate with certain times of year. Oh sure, cranberries make you think of Thanksgiving. And maybe a ham brings Easter to mind. (And thanks to Starbucks, pumpkin-spice flavor now pretty much evokes everything from August until New Year's).
But we always associate chilled pea soup with the first weeks of April.
Why? Because every year, we go to this amazing fundraiser for the organization that Clay works for, No Kid Hungry. The fundraiser is called Taste of the Nation. It's awesome -- a gathering of nearly 100 of the best restaurants, wineries and bars from around the area. It's a truly overwhelming smorgasbord of amazing foods. (The organization does similar events all over the country -- you should totally go if there's one near you.) Plus: gif booths.
Anyway, the event in here in D.C. is always the first week of April. And because it's early spring and chefs are eager to showcase seasonal dishes, there are always -- without fail -- a few different places that settle on some version of a chilled pea soup.
This year we counted four. Three of 'em with crab on top. We are, after all, Chesapeake adjacent.
We're not complaining -- it's a lovely cold soup, and the crab combo can be quite delicious.
So when we flipped open the latest Food Network Magazine and saw this Chilled Pea Soup with Spicy Crab, we decided to make this Taste of the Nation staple at home.