Winter is soup time. Here are the various stages of one I made a few weeks back. It's Zucchini, Pea, and Bacon and you can find the recipe here.
I used frozen rather than fresh peas because I had the former and none of the latter. My version was probably a bit more weighted with zucchini rather than peas because, well, I have a tendency to get a bit excited when I see nice fresh produce, and these zucchinis looked particularly good.
I'm proud to say that the mint you spy floating on top of the soup there was grown in my very own garden. I've also been able to harvest enough rocket lately to add leaves to a lentil, feta, and roast beetroot salad, as well as pack a bacon and tomato sandwich with enough greenery to make one of my daily servings of vegetables.
This is the cappuccino stage of the soup. All that froth came up while I was blending the soup. I think if I held onto that froth I could serve it at $15 a pop in a fancy restaurant as part of a degustation menu: wood smoked bacon, fresh pea, and baby zucchini cappuccino.
Here's the final version, as I ate it. The bacon and mint garnish sank into the bowl, and the olive oil drizzling doesn't exactly form any kind of pleasing pattern. Oh well. I documented my thoughts on bad food photography over at Zoe's some time ago. Go and have a look if you're interested.