Pea soup has been enjoyed since about 500 BC in ancient Greece. Since then, the dish has been adapted and refined all over Europe and the world. In this recipe, I’m using dried split peas and some leftover lentils. We’re also gonna make a stock with some roasted smoked ham hocks with maple syrup. This is gonna build us a nice foundation for a delicious batch of pea soup and its happening right now on The Aimless Cook!
Recipe link: http://full.sc/QkBCog
Apparel by Medium Rare Chef: http://www.mediumrarechef.com
Ingredients provided by Kingsland Farmers Market: http://www.kfmcalgary.com
Music: “Together On Our Own” by Josh Woodward
Licensing agreement: http://creativecommons.org/licenses/by/3.0/us/