| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Echo, Soups, Vegetarian | 6 | Servings |
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 | c | Split peas, washed |
| 6 | c | Water |
| 1 | Bay leaf | |
| Sea Salt and pepper to taste | ||
| 2 | T | Butter |
| 6 | Whole Wheat Bread, cut in | |
| cubes | ||
| 1 | Clove Garlic, minced or put | |
| through a press |
INSTRUCTIONS
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 ~- From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 90
Calories From Fat: 38
Total Fat: 4.3g
Cholesterol: 10.9mg
Sodium: 76.6mg
Potassium: 189.4mg
Carbohydrates: 10.7g
Fiber: 3.1g
Sugar: 4.5g
Protein: 2.9g