Split pea soup w/ rye croutons
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | cups | Water |
| 1 | Ham bones; (about 1lb.) | |
| 1 | pounds | Green split peas |
| 1 | large | Onion; chopped |
| 2 | larges | Carrots; sliced |
| 1 | medium | White turnip; diced |
| 3 | larges | Garlic cloves; chopped |
| 4 | slices | Rye bread; cut in 3/4-in cubes |
| Olive oil nonstick cooking spray | ||
| 1 | cup | Ham; diced |
| 2 | teaspoons | Salt |
| 1 | teaspoon | Dried dill |
Directions
CROUTONS
1. In a large pot, bring first 7 ingredients to a boil. Reduce heat and simmer uncovered 1 hour, stirring occasionally, until peas are tender and soup thickened. Remove bone to cutting board. When cool enough to handle, pull off any meat and add to soup. 2. While soup cooks, heat oven to 350 degrees. Spread bread cubes in a shallow pan. Spray with cooking spray, toss, then spray again. Bake 15 to 18 minutes, tossing once, until croutons are crisp and ligh golden. 3. Stir ham, salt and dill into soup, ladle into soup bowls and top with croutons. Makes 9 cups.
Per serving: 171 Calories; 5g Fat (26% calories from fat); 10g Protein; 22g Carbohydrate; 20mg Cholesterol; 1902mg Sodium NOTES : If you prefer a smoother soup, mash some of the cooked mixture with a potato masher before adding the diced ham.
Recipe by: Woman's Day
Posted to MC-Recipe Digest by Lisa Minor <lisa@...> on Feb 4, 1998