Bright-green, this pureed soup is filled with peas, shallots, celery, and pancetta bits. On top is a squiggle of white-pepper cream and chive oil.
Feb 06, 2003 by Paula Wolfert
Perfumed with LaKama spices and studded with almonds and prunes, this rich tagine is a little taste of Morocco in your dining room.
- Quick Glance
- 45 M
- 2 H, 45 M