Lemon Split Pea Soup with Peppered Sour Cream

 



Split pea is an old love, but I never make it the same way twice.   What's cool about this version is a. the lick of lemon up against the spicy notes and b. texture layers-- i.e. crunchy, seedy tortilla chips and smooth sour cream on top of the soup, which is about halfway pureed. 

50 Women Game-Changers - # 45 - Diana Kennedy- Fresh Salsa Mexicana from Jerez

Wake up and smell the salsa.
This is not salsa made in New York City.
Nor in San Antonio.
This salsa is made in your house. On your cutting board. 
And not in your Cuisinart.

Plant your gardens and sharpen your knives.

This salsa is worth the time it takes to  grow the ingredients and make it by hand.  But you can make it in its glorious Mexican-flag colors this weekend in honor of Cinco de Mayo if you'd like!