Split Pea Soup
Grilled Romaine Salad with Roasted Beets
We were at the West Side Market in Cleveland last Friday, and picked up some nice organic bread to use as bowls for tonight's split pea soup. We cut the tops off using a large cookie cutter, then scooped out the inside (to be used for bread crumbs) with a #20 scoop. The bowls were then baked in the oven at 350F for 15 minutes.
The soup itself used pressure cooked split peas, diced carrots, celery, zucchini, smoked tofu, smoked salt and pepper, and veg stock.
We also picked up the figs at the WSM, cut them in half and grilled them at the same time as the romaine for the salad. The (very large) beet was roasted for about an hour at 450F, peeled and cut into julienne for the salad.