Hello! It’s been a while since I last wrote in the food blog. Almost a month! No, we haven’t stopped eating, but since getting back to the States, having visitors on board, and exploring all these cute little towns on our way up the ICW, I just got out of my writing routine. I did continue taking pictures of some of the yummy things we’ve been cooking on board, so this week will be a recap on some of those recipes.

Split Pea Soup! How easy and how deliciously easy it was to prepare. We had this one windy, chilly afternoon near Jekyll Island, along the Georgia coast. Of course many of you may associate this soup with ham, but the vegetarian version below seemed equally delicious to me and full of the real pea flavor. So here it goes…Enjoy!

Split Pea Soup
2 cups of dried split peas, washed and picked over
1 small onion, diced
1 small carrot, diced
2 cloves of garlic, minced
2 Tblsp. olive oil
about 5-6 cups of water
1 cube of vegetable bouillon
1-2 strips of Wild Kombu Kelp ( a kind of seaweed found in the ethnic section of your grocery store)

– saute the onion, carrot and garlic in a deep saucepan with the olive oil till nicely browned.
– add the split peas and allow them to become coated in the onion mixture.
– add water and bouillon and bring to a boil
– add seaweed, this will give it a rich, smoky flavor
– stir and then allow mixture to simmer on low till the peas are tender.
– when tender, use an immersion blender to puree the soup mixture into a nice smooth texture. Add salt and pepper to your liking and in less than an hour you have a delicious, homemade soup!