| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Soups, Vegetarian, Echo |
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 |
tb |
Butter |
| 6 |
sl |
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
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