Through the kind mercies of an Ecuadorian friend, I was lucky enough to score some fanesca, the fabulous specialty that seems to be available only at Easter.
A few questions:
1. Is it commercially available anywhere in NYC at Easter or any ohter time?
2. I understand that the idea of the soup is to use early Spring vegetables, but it would seem awfully easy to create a reasonable facsimile at other times of the year in the U.S. Does the soup have any religious significance beyond a celebration of early harvest?