Title: Split Pea Soup with Croutons
Categories: Soup Vegetarian
Yield: 6 Servings

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

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.

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