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SPLIT PEA SOUP WITH CROUTONS
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Vegetarian
Echo
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 c Split peas, washed
6 c Water
1 Bay leaf
Sea Salt and pepper to taste
2 tb Butter
6 sl Whole Wheat Bread, cut in
-cubes
1 Clove Garlic, minced or put
-through a press
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
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