This refreshing, moss-green soup from western Turkey, called bezelye corbast, combines tiny peas with cooling borage leaves and stalks, which taste like cucumber. Its peerless flavor is due to small young peas. Old peas, with too much starch, won’t yield as fine a result. In Turkey, the soup is generally served warm, but I prefer it chilled.
Think of this soup as a “basic black dress” you can gussy up with some whipped cream, or garnish by scattering some blue borage flowers