Yellow Split Pea Soup with Garlic Bread Croutons
Simple, yummy, and filling.
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- 2 tablespoons unsalted butter
- 1 cup chopped onion
- Kosher salt and freshly ground black pepper
- 1 tablespoon minced fresh garlic
- 12 ounces dried green or yellow split peas picked over and rinsed
- 5 cups broth (veggie, or chicken)
- 1 tablespoon poultry seasoning
- 1/4 cup half and half
- 4 white or whole wheat rolls
- 1/4 to 1/2 cup olive oil
- garlic powder
- kosher salt
- garlic and herb seasoning (I use Zatarain's Big & Zesty Garlic & Herb Creole Seasoning)
- Place the butter into a large (4 to 6-quart) saucepan over medium-low heat. Once melted, add the onion and a generous pinch of salt and sweat for 2 to 3 minutes. Add the garlic and continue to sweat for an additional 1 to 2 minutes, making certain not to allow onions or garlic to brown.
- Add the peas, broth and poultry seasoning. Increase heat to high and bring to a boil. Reduce heat to low, cover and cook at a simmer until the peas are tender and not holding their shape any longer, approximately 45 to 50 minutes. Taste and adjust seasoning as needed. Using care and a stick blender, puree the soup until the desired consistency.
- While the soup is cooking, cut the rolls into 1/2" chunks. Put into a bowl. Drizzle bread with olive oil. Toss to coat. Sprinkle with garlic powder, kosher salt, and garlic and herb seasoning, toss to distribute.
- Spread bread on cooking sheet, bake in 300° oven for 20-30 minutes. They should be nearly dry, a bit crispy, and very fragrant.
- Serve soup with a pile of croutons on top!
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