This light and flavorful split pea soup is a favorite for springtime brunch or lunch on the patio.
Ingredients
- 4 slices La Brea Bakery Italian Round Loaf, cut ½-inch thick
- ¼ cup extra virgin olive oil, for bread grilling and soup garnish
- 2 pounds fresh spring peas
- ½ cup fennel, sliced thin
- 2 cloves garlic
- Salt and freshly ground black pepper, to taste
- 1 tablespoon fresh basil
- 1 tablespoon fresh mint
- ¼ cup green onion, sliced thin (including greens) plus 1 left whole and grilled
Preparation
- Brush bread with olive oil and grill. Set aside.
- Blanch peas, remove husk, and set aside in a bowl of ice water.
- In a blender, add peas, fennel, garlic, salt and pepper, and half the herbs. Blend until smooth.
- Serve in a warm bowl with grilled bread on the side, garnished with spring onion, and remaining herbs.
