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| RECIPE FOR SPLIT PEA SOUP WITH CROUTONS |
Title: Split Pea Soup With Croutons
Category: Vegetarian
Serves: 6
Ingredients:
| 1.00 | | To 2 T Safflower oil, as | | | -necessary | | 1.00 | | Onion, chopped | | 2.00 | | Cloves Garlic, minced or put | | | -through a press | | 2.00 | | Carrots, chopped | | 1.00 | | Leek, white part only, | | | -cleaned and sliced | | 2.00 | c | Split peas, washed | | 6.00 | c | Water | | 1.00 | | Bay leaf | | | Sea Salt and pepper to taste | | 2.00 | tb | Butter | | 6.00 | sl | Whole Wheat Bread, cut in | | | -cubes | | 1.00 | | Clove Garlic, minced or put | | | -through a press |
Instructions:
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.
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