Split Pea Soup with Croutons
Submitted by Julie1259
Vegetarian split pea soup simmered with leeks, carrots, and garlic, then half-pureed for a body that’s creamy and chunky at once. Crowned with homemade garlic-butter whole wheat croutons.
YIELD
1 batchPREP
30 minCOOK
1 hrsREADY
2 hrsYou don’t need a ham bone to make a soul-warming pot of split pea soup. This version is fully vegetarian, leaning on sweet leeks, carrots, onion, and garlic to build the savory backbone instead.
Split peas do the heavy work; they break down as they simmer and thicken the soup all on their own, no cream or flour required. About an hour of gentle cooking is all it takes for them to go tender and creamy.
The texture trick is to puree only half the pot and stir it back in. That gives you the best of both: a velvety, smooth base with whole peas and bits of vegetable still lending each spoonful body and bite.
The croutons are worth the small extra step. Bread cubes sauteed in garlic butter until golden add a buttery crunch against the soft soup, and you can make them ahead. Pile a generous handful on each bowl right before serving so they stay crisp.
Kitchen Tips
- No need to soak the split peas; just rinse and pick them over for any grit or small stones.
- Stir now and then near the end so the thickening peas don’t stick and scorch on the bottom.
- Add the croutons at the table; they go soggy fast once they hit the hot soup.
Variations
- Stir in smoked paprika or a splash of liquid smoke for that classic smoky note without meat.
- Thin leftovers with a little water or broth, since the soup keeps thickening as it sits.
- Use sourdough or rye for the croutons instead of whole wheat.
Ingredients
Directions
Heat safflower oil and sauté onions and garlic until onion is tender.
Add carrots and leeks, sauté 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 Purée 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. Sauté 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.
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