Vegetarian Split Pea Soup with Croutons

It’s just as good without the salt pork and healthier too.

2 c dry split peas
7-8 cups of water, plus more as needed
2 t salt
2 bay leaves
1 t dry mustard
1 medium onion, minced
6 cloves of garlic, pressed
3 stalks celery, minced or substitute celeriac
2 medium carrots, sliced
2-3 smallish potatoes, thinly sliced
pepper to taste
3 T red wine vinegar

Top with a little sesame oil and croutons (recipe follows)

Place peas, water, bay leaves, salt and mustard into large soup pot, bring to a boil, lower heat and simmer for 20 minutes.

Add vegetables. Partially cover and simmer gently for 40-45 minutes. Stir occasionally and add more water if needed.

Add pepper and vinegar to taste and serve with a drizzle of sesame oil and homemade croutons.

— adapted from Moosewood Cookbook, pg 17

Cut good day old or stale bread into cubes (about 6-8 cups).

In a large pot heat 3-4 T olive oil and 3-4 T butter over medium low heat. Add lots of pressed garlic, (about 10 – 12 cloves) and dried parsley. Cook till soft, stirring often. Then add the bread cubes. Toss to coat, spread on a cookie sheet and bake at 300 degrees for up to 30 minutes, or until they are nicely toasted. If you use more than one cookie sheet (it’s better not to crowd them) then switch racks every 10 minutes. Turn off the oven and leave croutons in to cool slowly. Use right away or store in an airtight container.


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