Serves: 6
Total Calories: 281
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.
This Split Pea Soup with Croutons recipe is from the Cook'n Vegetarian Cookbook. Download this Cookbook today.
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