Hearty split pea soup and croutons

    Hearty split pea soup and croutons

    7saves
    1hour15min


    Be the first to make this!

    This classic comfort food will raise your spirits on a chilly day.

    Ingredients
    Serves: 4 

    • 1 tablespoon olive oil
    • 3 rashers short-cut bacon, diced
    • 1 medium onion, chopped
    • 2 garlic cloves, crushed
    • 1 large carrot, chopped
    • 6 cups reduced-salt chicken stock
    • 1 cup green split peas, sorted and rinsed
    • 1 teaspoon dried thyme
    • large pinch cayenne pepper
    • 1 bay leaf
    • 2 slices low-GI bread, crusts removed

    Directions
    Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

    1. Heat 2 teaspoons of the oil in a large saucepan over medium heat. Add the bacon, onions, garlic and carrot. Cook, stirring often, until softened and lightly browned, 3 to 5 minutes. Add stock, split peas, thyme, cayenne and bay leaf. Bring to a simmer. Reduce the heat to medium-low, cover, and cook until split peas have broken down and thickened the soup, about 1 hour.
    2. Meanwhile, preheat the oven to 180°C. Cut bread into cubes and toss with the remaining oil in a medium bowl. Spread on a small baking pan and bake until crisp, 15 to 20 minutes.
    3. When soup is ready, discard the bay leaf. Garnish each serving with croutons. The soup will keep, covered, in the refrigerator, for up to 2 days. Keep croutons separate in a sealed container.

    Recently Viewed

    Reviews (0)

    Write a review

    Click on stars to rate