Savory Pocket and Split Pea Soup

I still have leftover St Patty's Day (corned style seitan) roast in the frig. Some went into family member lunch boxes for sandwiches, but I am home for the day and I still have a few sheets of the phyllo dough in the frig to use up. I am getting visions of some savory roast filled phyllo pockets... hot and crispy from the oven along side of soup. Split pea soup to be more specific would seem like a great March meal.

I browsed through my cookbooks and found Bryanna's Sicilian Style Split Pea Soup (Fiber For Life cookbook). I made this last May and commented that I really enjoyed it. This soup has tomatoes in it and a little tiny bite from red cayenne pepper flakes. Perfect to go with my savory pockets. Of course I make my adaption of this soup and that is what I will post to "thebakehouse-recipes" blog page.


This Sicilean Style Split Pea Soup is appealing in the variety of colors: greens, red, orange . You can also see the whole baby carrots. I wanted alot of texture and the large onion dice along with the baby carrots achieved that goal.

AFTER THOUGHTS: I ate the savory pastry over my soup bowl because the phyllo crust flakes easily, the little flakes in my soup gave me the impression of a cracker. I did have to use 2 sheets of phyllo to offer the support each pastry needed to look appealing, one phyllo sheet was to thin for the amount of roast I used.