Hearty split pea soup and croutons
1 hour 15 minutes
This classic comfort food will raise your spirits on a chilly day.
Patsy Jamieson, Diane Temple
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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
- 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.
- 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.
- 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.
