Chefs are rounding out main dishes with seasonal accompaniments. As club and resort chefs continue to incorporate seasonal foods into menus, sides offer the perfect playground to highlight the very best ingredients at their peak. At Basin Harbor Resort in Vergennes, Vt., Christian Kruse, Executive Chef and Food & Beverage Director, builds menus for the…
Spring Pea Soup
Ingredients: For Pea Stock: Canola or sunflower oil 2 onions, coarsely chopped 2 leeks, washed thoroughly and sliced 2 fennel bulbs, coarsely chopped Reserved fresh, empty pea pods 3-4 qts. water For Soup: 2½-3 qts. chilled pea stock, divided 1 lb. fresh shelled peas 8 ozs. spinach to taste Salt to taste freshly ground pepper…