Most winters in Portland, our city experiences a brief weather change lovingly known as “February Fakeout.” It’s a tiny, fleeting taste of spring, usually around this time of year, that makes us hopeful that winter is almost over. The rain stops for a spell, the sun comes out, the trees start to bud, and then the rain starts back and swamps us for three more months (at least).
This double pea soup is perfect for fakeouts; when you can sorta taste spring around the corner, but it’s still cold outside, and warm, comforting soup is craved and welcomed. The addition of the green peas and baby greens add just the right hint of brightness and crunch amid the creamy split peas.
If you can find pea shoots, turn this into a triple pea soup! Otherwise, you can top each bowl with micro greens (pictured in the photos) or baby arugula. The pickled beet garnish is optional, but it’s super pretty and adds a nice Valentine-sy tang and texture contrast.
This recipe was designed for the Instant Pot, but you can easily make it on the stove top, it’ll just take a little longer for the dried peas to cook.
We hope you love this recipe! If you make any of our stuff, please share and tag us so we can see! #julieandkittee.
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xo Julie & Kittee