soup and bread (for stormy weather)

The weather has turned cold and rainy, which always makes me yearn for something warm and comforting in my belly. I'm also trying to work more fiber and whole grains into our diets, which gave me an idea:

Split pea soup and yeast-raised cornbread. (Click links for recipes.)

This is my go-to recipe for split pea soup, but I can't remember if I've ever blogged about it. I forgot to pick up the dried green split peas when I went out to buy ingredients today, so I ended up using a bag of yellow split peas I found in the back of the cupboard. It worked out just fine (couldn't really tell the difference, though I've read that yellow split peas are milder than green) and I'm glad I was able to use it up.

I've been wanting to try the yeast-raised cornbread recipe ever since I saw it on 101 Cookbooks (whose cornbread photo is much, much prettier and more drool-inducing than mine)—there was just something about those corn-flecked, chive-studded, melty butter-topped whole wheat rolls that was calling my name . . . and they did not disappoint. I'm pretty sure I like these rolls better than traditional cornbread; they were crusty outside, tender inside, and perfect for mopping up that last bit of soup in the bowl.