Yellow Split Pea Soup with Garlic Bread Croutons

Yellow Split Pea Soup with Garlic Bread Croutons

Yellow Split Pea Soup with Garlic Bread Croutons
Serves 4
Simple, yummy, and filling.
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Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Ingredients
  1. Soup
  2. 2 tablespoons unsalted butter
  3. 1 cup chopped onion
  4. Kosher salt and freshly ground black pepper
  5. 1 tablespoon minced fresh garlic
  6. 12 ounces dried green or yellow split peas picked over and rinsed
  7. 5 cups broth (veggie, or chicken)
  8. 1 tablespoon poultry seasoning
  9. 1/4 cup half and half
  10. Croutons
  11. 4 white or whole wheat rolls
  12. 1/4 to 1/2 cup olive oil
  13. garlic powder
  14. kosher salt
  15. garlic and herb seasoning (I use Zatarain's Big & Zesty Garlic & Herb Creole Seasoning)
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Spread bread on cooking sheet, bake in 300° oven for 20-30 minutes. They should be nearly dry, a bit crispy, and very fragrant.
  5. Serve soup with a pile of croutons on top!
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