We had a delectable brunch of pancakes, biscuits, eggs, bacon, potatoes, sausage, and a variety of maple syrup-infused desserts all served with strong coffee. Pouring maple syrup on any or all of the dishes was encouraged, and Mark even tried a maple syrup beer. But my favorite part of the meal was actually what started the feast ~ it was a bright and hearty split pea soup made with yellow peas, and I knew I had to recreate it once I got home.
I love soup for lunch especially in the cool, damp days of spring ~ it's warming but not heavy ~ and I whipped up a large pot of this recipe yesterday. What better way to open my sweet Mother's Day cards and chocolates than over steaming bowls of soup with my family!
1 small onion, diced
1 clove of garlic, minced
1 stalk of celery, chopped
2 carrots, peeled and diced
1 potato, peeled and diced
1 thick slice of ham, diced
2 cups of dried split yellow peas, rinsed
2 cups of vegetable broth
1 cup of water
1 bay leaf
salt & pepper, to taste
In a soup pot, add 1 tablespoon of olive oil and sautee vegetables for 5 minutes. Add split yellow peas and mix. Add vegetable broth and bay leaf, let simmer for 20 minutes, then add water. On low heat, simmer soup until peas are soft, occasionally stirring. Add salt and pepper to taste.
Serve with toasted pita or crusty french bread. Oh, and don't forget to drizzle a little pure maple syrup on top. Enjoy!