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