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. Via Lawrence Kelli, FidoNet cooking echo
|
