Thursday, April 12, 2012

Soup and salad for spring!

Lunch today was lightly-dressed micro-greens and split pea soup I made with a HoneyBaked hambone, carrots and asparagus, all left over from Easter. Here's the recipe I modified, deleting the celery and replacing the marjoram with fresh chopped rosemary and chives from the garden. Delicious.

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