Split Pea Soup With Croutons Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
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 cup: Split peas, washed
6 cup: Water,
1: Bay leaf,
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
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
Source from luhu.jp
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
Source from luhu.jp