Split pea soup with croutons

6 servings

Ingredients

Quantity Ingredient
1 To 2 T Safflower oil, as necessary
1 Onion, chopped
2 Cloves Garlic, minced or put through a press
2 Carrots, chopped
1 Leek, white part only, cleaned and sliced
2 cups Split peas, washed
6 cups Water
1 Bay leaf
Sea Salt and pepper to taste
2 tablespoons Butter
6 slices Whole Wheat Bread, cut in cubes
1 Clove Garlic, minced or put through a press

Directions

From: Gourmet Vegetarian Feasts, by Martha Rose Shulman, 1989.

Heat safflower oil and saute onions and garlic until onion is tender Add carrots and leeks, saute a few more minutes and add split peas, water, bay leaf, salt, and freshly ground pepper to taste. Bring to a boil, reduce heat, cover and simmer 1 hour, or until peas are tender. Remove bay leaf

Puree half the soup in a blender or through a food mill and return to pot. Adjust seasonings.

Heat butter in a pan and add garlic and bread cubes. Saute until cubes are golden (this can be done in advance). Remove from heat.

Heat soup through and serve, topping each bowl with a generous handful of croutons. This freezes well.

Via Lawrence Kelli, FidoNet cooking echo ~-MMMMM

Related recipes