Serve leftover salsa with grilled lamb, chicken, or pork.. Get the Recipe.
To make the split pea soup taste better, you'll usually start with making a flavor base by sauteeing aromatics and herbs.Here, Satterfield goes with the classic mirepoix combination of celery, carrots, and.
, seasoning with marjoram and thyme.Bay leaf is also a common addition.This version of split pea soup (sans garnishes) is entirely vegan, with water as the base of the broth, but other recipes may use chicken stock, and many versions will also add some smoky, meaty flavor with cubed ham or ham hock that cooks in the soup.. Notes from the Food & Wine Test Kitchen.
Satterfield likes to top his split pea soup with crispy bacon bits,.(a garlicky herb condiment), and a few fried.
, which combine to add some salty crunch and bright herbal flavor.
These garnishes are optional — and flexible.( 1/2 ounce; see Note).
—kernels cut off, cobs cut crosswise into 1-inch pieces.2 quarts plus 1 cup low-sodium chicken broth.
1. large chicken thigh.2-inch piece of fresh ginger.
(Editor: Top Luggage)