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Split Pea Soup with Croutons

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Recipe

 

Yield

1 batch

Prep

30 min

Cook

1 hrs

Ready

2 hrs
Low Cholesterol, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1-2 tablespoons safflower oil
as necessary
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1 each onions
chopped
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2 Cloves garlic
minced
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2 each carrots
chopped
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1 each leeks
white part only,, cleaned and sliced
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2 cups split peas
washed
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6 cups water
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1 each bay leaves
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1 x salt and black pepper
to taste
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2 tablespoons butter
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6 slices whole wheat bread
cut in cubes
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1 clove garlic
minced
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Ingredients

Amount Measure Ingredient Features
safflower oil
as necessary
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1 each onions
chopped
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2 Cloves garlic
minced
* Camera
2 each carrots
chopped
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1 each leeks
white part only,, cleaned and sliced
* Camera
473 ml split peas
washed
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1.4 l water
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1 each bay leaves
* Camera
1 x salt and black pepper
to taste
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3E+1 ml butter
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6 slices whole wheat bread
cut in cubes
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1 clove garlic
minced
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 565g (19.9 oz)
Amount per Serving
Calories 32230% from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 277mg 12%
Total Carbohydrate 15g 15%
Dietary Fiber 12g 49%
Sugars g
Protein 29g
Vitamin A 106% Vitamin C 7%
Calcium 9% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
 

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