Split Pea Soup With Croutons

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 3 cups yellow split peas
• 8 cups water
• 1/2 teaspoon dried savory
• 1 bay leaf
• 3 stalks celery
• 2 carrots
• 1 large potato, peeled
• 1 large onion
• 1/4 cup olive oil
• 3 cloves garlic, minced
• salt and pepper
• 4 slices homestyle bread
• 1/3 cup butter

Recipe

• 1 to make the soup: rinse the peas and place them in a large saucepan.
• 2 pour in the water, cover and bring to a boil, skimming off the foam.
• 3 stir in the savory and bay leaf.
• 4 reduce the heat and simmer until the peas are tender, 55 minutes.
• 5 meanwhile, chop the celery, carrots, potato and onion into bite-size pieces.
• 6 in a large skillet, heat the oil over medium-high heat; cook the celery, carrots, potato, onion and garlic for 5 to 7 minutes or until softened.
• 7 add to the saucepan; simmer, covered, for 20 to 30 minutes or until the vegetables are tender.
• 8 remove the bay leaf.
• 9 season with salt and pepper to taste.
• 10 ladle the soup into warmed bowls; sprinkle with croutons.
• 11 to make the croutons: trim the crusts off of the bread; cut into bite-size cubes.
• 12 in a large skillet, melt the butter over medium-high heat until the foam subsides; add the bread, stirring to coat evenly.
• 13 cook, stirring often, until crisp and golden.