I’m sure lots of bloggers will be sharing Easter meals this week, so today I’m sharing an idea for something super easy you can make with the leftovers–split pea soup in a homemade bread bowl!
This was part of a Collective Bias mission to show what I could make using leftovers and Ecce Panis Bread purchased at Walmart. I’ve always wanted to try making my own bread bowl, and thought that the mini boule would be the perfect size. The cool thing is that it’s mostly baked, but you finish baking it in your own oven. So it’s sort of like making your own homemade bread but not. It definitely tastes fresh baked.
You can find it in the bread aisle near the deli – here is a link to my shopping trip photos and commentary.
- 2 Tbsp butter
- 1 small onion, chopped
- 3 cloves garlic, sliced
- 1 lb ham, diced (here’s where you could use leftover ham)
- 1 bay leaf
- 1 lb dried split peas
- 1 qt chicken stock
- 2 1/2 cups water
- salt & pepper to taste
- small boules for bread bowl (I used Ecce Panis)
- Melt the butter in a large soup pot; add onions and garlic, and cook over medium heat until the onions are softened.
- Add remaining ingredients (except salt, pepper, and bread) and simmer for 1 1/2 hours or until the split peas are cooked through.
- So serve, cut the top off the boules and scoop out the inside of the bread to make the bowl, being careful not to poke holes in the sides or bottom. Ladle soup into the bowl and serve with fresh cracked salt and pepper.
The Verdict: DH LOVED this, and so did I. It was the perfect thing to make on a Sunday afternoon, and I was surprised at how much the Ecce Panis tasted like fresh baked. It didn’t take many ingredients at all and made enough for extra lunches this coming week.
This shop has been compensated as part of a social shopper insights study for Collective Bias. #CBias All opinions are my own. For more recipes visit the Pepperidge Farm Facebook Page. Also, you can Save $0.55 on any 1 Ecce Panis Bake at Home Bread (valid 3/26/12 – 5/31/12 or while quantities last).