Split Pea Soup With Croutons

Ingredients

1 to 2 t safflower oil, as necessary 1 onion, chopped 2 cloves garlic, minced or put throug, h a press 2 carrots, chopped 1 leek, white part only, cleaned and, sliced 2 cup split peas, washed 6 cup water 1 bay leaf 1 sea salt and pepper to taste 2 tbsp butter 6 slice whole wheat bread, cut in cubes 1 clove garlic, minced or put through, a press	Advertisements

Preparation
 
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

 

 
Servings:
6

 

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