I'm really hoping that these April showers bring some beautiful May flowers because the weather this past weekend in Northern California has been terrible! We've had lots of cold rain and wind and all I want to do is nestle by the fire and eat belly-warming stews. Maybe it's the gorgeous green color, but I find that split pea soup has that springtime appeal. I like adding hard-boiled eggs to make this a hearty, one-bowl meal. So I've added a dozen eggs to my shopping list this week, which I'll hard boil to have on hand for my soup. I'll use the rest to eat whole as snacks and to whip up an "egg-cellent" egg salad for on-the-go lunches.
Grocery list:
1 bag green split peas
Cocoa powder (I like Green & Black)
Dark chocolate chips
1 quart milk (skim, soy, or reduced fat is fine)
Pure maple syrup
2 quarts vegetable broth
2 yellow onions
1 bag large carrots
1 loaf whole-wheat bread
Canola oil mayonnaise
Sweet relish
4 stalks celery
Dozen eggs
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