Pea soup is soup made, typically, from dried peas. It is, with variations, a part of the cuisine of many cultures. It is greyish-green or yellow in color depending on the regional variety of peas used; all are cultivars of Pisum sativum.Pea soup has been eaten since antiquity; it is mentioned in Aristophanes' The Birds, and according to one source "the Greeks and Romans were cultivating this legume about 500 to 400 BC. During that era, vendors in the streets of Athens were selling hot pea soup."

Chef Patricia Williams was born and raised in Houston, Texas, but it took a trip to France to help her discover her life's calling. Her menu: a pumpkin soup jazzed up with gorgonzola cheese and spiced walnuts; a most unusual - and delicious - turkey burger; and, for dessert, a fruit tart with cranberries, tangerines and strawberries.

Well it's all about Strawberries and floods in England. Ho hum.

"Waiter, there's a fly in my soup," is a common joke. But it's no joke that bugs go into many things that you pop into your mouth -- from Hershey's candies to Tropicana grapefruit juice to Yoplait strawberry yogurt. They all use red coloring derived from crushed bugs, specifically female cochineal beetles and their eggs.