Breads and Soup

How’s that for a detailed headline?

Yawning koala
This is how inspiring that headline was…

We’re excited to be bringing back our split pea soup for this swampy start to spring. Thanks to our friends at wikipedia, it turns out we’re just doing what humans have done since, well, we were humans. “Pea soup has been eaten since antiquity; it is mentioned in AristophanesThe Birds, and according to one source ‘the Greeks and Romans were cultivating this legume about 500 to 400 BC. During that era, vendors in the streets of Athens were selling hot pea soup.”

While we can’t magically transport everyone to Athens, we can make your bellies shake hands with history, with an understanding of what it would have been like those thousands of years ago.

Each culture seems to have its own version of pea soup. In England, it lives on as an accompaniment to fish and chips.  In Scandinavia, Thursdays are known as pea soup day, so grab an extra bowl and live it up. In Finland, it’s served with mustard and a crispy slice of rye. The soup is typically followed by pancakes with jam (strawberry, raspberry, blueberry, cloudberry, etc.) which are regarded more as part of the meal than as a dessert – now that’s something we can get behind.

It’s also akin to dishes like dal and lentil çorba.

Here’s your cocktail party fodder:
In the Netherlands, it is called snert. That’s right, snert. Or Erwtensoep, but snert is so much better.

As for other offerings this week, the storm stymied Jeremiah’s gathering of additional fresh bits (beyond carrots and herbs), so we’ll let you know what’s coming up on Saturday later this week.

– Steph and Jeremiah