Split Pea Soup With Croutons

Recipe: Split Pea Soup With Croutons


  • 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


  1. 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.
  2. Bring to a boil, reduce heat, cover and simmer 1 hour, or until peas are tender.
  3. Remove bay leaf Puree half the soup in a blender or through a food mill and return to pot.
  4. Adjust seasonings. Heat butter in a pan and add garlic and bread cubes. Saute until cubes are golden (this can be done in advance).
  5. 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

Number of servings (yield): 4

Meal type: dinner

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)