Split Pea Soup with Croutons

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.