Split Pea Soup with Croutons


Serves: 6
Total Calories: 281

Ingredients

1 safflower oil 2 teaspoons as necessary
1 onion chopped
2 garlic cloves, 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 wheat bread whole, cut in cubes
1 garlic clove, minced or put through a press

Directions:

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.

Nutritional Facts:

Serves: 6
Total Calories: 281
Calories from Fat: 48

This Split Pea Soup with Croutons recipe is from the Cook'n Vegetarian Cookbook. Download this Cookbook today.


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