Unlike regions that produce big-boned Cabernet Sauvignon or Syrah, Michigan wineries have succeeded with other grapes.

(a garlicky herb condiment), and a few fried., which combine to add some salty crunch and bright herbal flavor.

These garnishes are optional — and flexible.Store-bought bacon bits and French-fried onions would be just fine here, too.Or you can skip them entirely for a fully vegan soup.. Make ahead.

The soup can be refrigerated for up to three days.. Cook Mode.green split peas.

marjoram leaves.

and crispy bacon.In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, until they are golden brown, about 5 minutes.

Or toast the pine nuts in a 350° oven for about 8 minutes..In a small glass or stainless-steel bowl, whisk together the lemon juice, 1 teaspoon salt, and 1/4 teaspoon pepper.

Add the oil slowly, whisking.. Bring a large pot of salted water to a boil.Add the peas; cook until just barely tender, about 3 minutes.