The Fog Pea Soup by Mitchell’s Soup Company Directions:
Mains & Sides
Roasted Broccoli with Parmesan This dish can be served as a side or as an appetizer, or, with a little angel hair pasta, butter, and some more Parmesan, converted into a main course. Ingredients: 1 ½ pounds (680g) broccoli (about 2 medium crowns), cut into florets of even size 3 to 4 tbsp extra virgin olive oil 1 tbsp lemon juice (about ½ lemon) Kosher salt, to taste 2 to 3 cloves garlic, minced Freshly ground black pepper, to taste ¼ cup grated Parmesan cheese (or to taste) Directions: Preheat the oven to 425°F. In a large bowl, toss the broccoli florets and minced garlic with olive oil and lemon juice until lightly coated. Sprinkle salt over the broccoli and toss to coat. Arrange the broccoli florets in a single layer on a baking sheet rubbed with olive oil or lined with parchment paper or aluminum foil. Roast in the oven for about 20 minutes, until tender and slightly browned. Put the roasted broccoli back in the bowl and toss with freshly ground black pepper and the grated Parmesan cheese. Be generous with the black pepper, as broccoli loves it! Serve immediately.
Add the package contents of Fog Pea Soup from Mitchell’s Soup Company to 8 to 9 cups of boiling water and simmer, covered, on low for approximately 2 hours. Dice and cook ham or bacon (remove all excess grease to avoid making the soup too salty); add the meat 15 minutes before serving. The soup thickens as it cooks—season with salt and pepper. Note: To make 3 to 4 servings, mix the package in a resealable bag and use half of the contents.
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