(The wafer stacks will lie lengthwise on the platter.)
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.
Store-bought bacon bits and French-fried onions would be just fine here, too.Or you can skip them entirely for a fully vegan soup.. Make ahead.
The soup can be refrigerated for up to three days.. Cook Mode.
green split peas.Meanwhile, in a medium skillet, cook the ham over moderate heat, turning, until hot, about 2 minutes.
In a small bowl, toss the herbs with the lemon juice and season with salt and pepper..Arrange the split buns cut side up on a platter.
Top with the ham, eggs and herbs.Serve open-face..
(Editor: Simple Tables)