Spring Eating: Split Pea Soup

Spring Eating: Split Pea Soup

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Faith Durand
Mar 24, 2008
On the night before St. Patrick's we had a perfect cup of split pea soup. It was green and slightly lumpy, creamy with half smashed peas, and wonderfully redolent of smoky ham bone. Pea soup, for us, is a bridge between the comfort foods of winter and the fresh greenness of spring. The photo above was a reminder of the frozen peas we have in our freezer and the goodness of pea soup. There's no recipe attached to the photo, but we like the looks of this one: • Spring Pea Soup with Chive Oil and Peppered Crème Fraîche at Leite's Culinaria Want split pea soup but short on time? Check out our Soup Hack - making better soup from a can: • Soup Hack: 365 Split Pea Soup More Light Soups
DIY Miso SoupCreamy Black-Eyed Pea Soup with Cumin and ThymeItalian Escarole SoupCurried Zucchini Soup (Image: Flickr member frangit)
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