*  Exported from  MasterCook  *
                        SPLIT PEA SOUP WITH CROUTONS
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups                            Vegetarian
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    To 2 T Safflower oil, as
    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
    1                    Clove Garlic, minced or put
                         -through a press
   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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