Top-ranked recipe named "Split Pea Soup with Garlic Croutons"
Try this Split Pea Soup with Garlic Croutons recipe, or contribute your own. "Celery" and "Soups" are two tags used to describe Split Pea Soup with Garlic Croutons.
Prepare garlic croutons: Remove crusts from bread slices and cut into 1/2-inch cubes. In a small skillet, melt butter with the oil over medium heat. Add garlic and bread cubes. Cook, stirring often, for 5 to 7 minutes, until croutons are golden brown and fragrant. Transfer the croutons to a paper towel-lined plate and set aside. For the soup: Put the ham hock into a large saucepan and add enough cold water to cover. Bring to a boil over high heat, reduce the heat to medium, and simmer for 20 minutes. Drain and rinse under cold running water. In a large pot, heat the oil over medium-high heat. Add carrots, onion and celery. Cook, stirring often, for 5 minutes, or until onion is softened. Add split peas and cook for 2 minutes longer. Add ham hock and stock and season with salt and pepper. Increase the heat to high and bring to a boil. Reduce heat and simmer, partially covered, stirring often, for 45 minutes to 1 hour, until split peas are very tender, adding additional stock if the soup seems too thick. Transfer the ham hock to a plate and set aside. In a food processor or blender, puree the soup in batches. Pour the soup through a strainer set over a large bowl, pressing hard on the solids with the back of a spoon to extract as much liquid as possible. When cool enough to handle, remove all the lean pieces of ham and finely dice them. Put soup and cream into a large saucepan, season with salt and pepper if necessary, and reheat. ladle the soup into bowls and top with the diced ham and garlic croutons. NOTES : Reprinted in The Sacramento Bee January 14, 1998 Recipe by: "Comfort Food: Soup" by Charles Pierce Posted to recipelu-digest Volume 01 Number 527 by Crane Walden
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