I made this in the spring time. And am just publishing it now. Blog-slacker? You bet!
That’s okay. You can still get radishes now. If you want to. And sweet potato season is ramping up, too. And you know what? It’s just about soup season, too. I love it when my procrastination is so timely. You didn’t want to hear abut soup in April, anyway, did you?
Yellow Split Pea & Sweet Potato Soup
3 cloves of garlic
2 medium sweet potatoes, peeled & diced.
2 cups of split peas (You could def use green ones. But the yellow ones look so nice with the orange sweet potatoes!)
8 cups of veg stock
Salt and pepper
Parsley to garnish
- Saute the onion and garlic in the olive oil until soft and fragrant.
- Add the ingredients through veg stock.
- Simmer 40 minutes.
- Salt and pepper to taste.
- Garnish with parsley.
- Omg so easy.
So the little crostinis? I made with some bread I made. The same recipe I used here. And the spread is just cream cheese mixed with green onions from my CSA.
I then topped them with some thinly sliced radishes. Green ones, obviously.