Tuscan Sweet Split Pea Soup

Tuscan Sweet Split Pea Soup
  • 4 Slices of La Brea Bakery Italian Round Loaf (Cut 1/2 inch Thick, Grilled)
  • 2 lbs Fresh Spring Peas
  • 2 Cloves Garlic
  • 1/4 Cup Spring Onion, Sliced Thin (Including Green Part) and 1 Left Whole and Grilled
  • 1 Tbsp Fresh Basil
  • 1 Tbsp Fresh Mint
  • 1/2 Cup Fennel, Sliced Thin
  • 1/4 Cup Olive Oil
  • 2 tsp Salt and Pepper to Taste
  1. Blanch peas, remove husk, and set aside in a bowl of ice water.  
  2. In a blender, add peas, fennel, garlic, salt and pepper, and half the herbs.  Blend until smooth.  
  3. Serve in a warm bowl with grilled bread on side, garnished with spring onion, and remaining herbs.

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