I really like this version of split pea soup because it’s brothy, rather than thick like a stew. Artisan rolls or slices of bread with a pat of creamy butter are a must for dipping in the filling soup. I usually serve a simple side salad of romaine mixed with escarole (or other bitter lettuce) and shredded carrots in a mustard vinaigrette.
I created The Whole Meal with a vision of educating others in mealtime preparation focusing on delicious, healthy and simple recipes. To good food and a better life!