OK guys. I am STILL getting back into the swing of things from my West Coast trip the last few weeks. I have a serious case of booger brains going on this week! I found a bag of granola in the fridge this afternoon when I went to have lunch. Man, talk about spaced out! It’s an exciting day today though! Josie and Tanney from Eat Thrive Glow is joining up with the Global Feasts gang! You get TWO recipes from Global Feasts Denmark today! Woot! A Danish split pea soup with dill, and a Danish rice pudding with warm cherry sauce. LUCKY DOGS!
First up, meet Josie and Tanney from Eat Thrive Glow! A neuroscientist and an activist hoping to empower you to eat, thrive, and glow to your full potential! They start us off with a mega tasty sounding Danish rice pudding with warm cherry sauce.
Isn’t it beautiful? So pumped to have a Danish dessert added to the feast!
Next up……… the soup. The recipe was created by Laurie and Kirstin of The Family Dinner. Kirstin is thrilled to have the recipe shared here on Rhubarbarians, and even shared with me her recipe for Danish apple cake from their book, The Family Cooks. Go check out more of their amazing recipes!
I am a bit blown away by this one. SO delicious! The addition of dill adds brightness, while the crispy onion topping adds richness. I adjusted the recipe just a bit to make it vegan, and it will now be one of my go to soups!
- 2 Tablespoons olive oil
- 2 medium yellow onions, chopped
- 2 celery stalks, diced
- 2 medium carrots, diced
- ¼ of a celery root, diced
- 6 cups vegetable stock
- 2 cups dried green split peas, rinsed
- 1 sprig of thyme
- 4 Tablespoons chopped dill, divided
- Salt and pepper
- 2 medium yellow onions, sliced
- Heat the olive oil in a soup pot over medium high heat. Add the chopped onions and saute until golden, about 15 minutes.
- Add the next 6 ingredients, through thyme, and half of the dill. Bring to a boil. Reduce heat, cover, and simmer over medium low heat for 45 minutes to 1 hour, until peas are soft and soup is fragrant.
- Meanwhile, saute the sliced onions in a skillet over medium high heat until crispy. Remove from skillet and set aside for topping.
- Season soup with salt and pepper. Serve topped with crispy onions and fresh dill.
More Danish dishes coming your way this week! For the full menu, check out Global Feasts: Denmark.
FARVEL!
Patricia Bozeman is a cook. A whiskey lover. A dreamer. A wine-o. A tea drinker. A dog lover. A wife. An extrovert with a dash of social anxiety. A Jeopardy watcher. A dress wearer (because she's a lady, duh). A crass and slightly deaf old woman inside of a 33 year old body. 
You made the right thing sharing this spring soup on your blog – and the pics are amazing and simply yummy…
Love how simple this recipe is to pull together! Thanks so much for sharing!
This looks gorgeous!