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Name: Split Pea Soup with Garlic Croutons
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 2 tb Vegetable oil; 2 Carrots finely chopped; Salt; 6 c Chicken stock or broth; 3 sl Day-old white bread (to 4); 2 tb Vegetable oil; 1 Stalk celery finely chopped; 2 tb Unsalted butter; 1 Smoked ham hock; 1 Onion finely chopped; 2 Garlic crushed; 1 lb Split green peas picked over; 1/2 c Heavy cream

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INGREDIENTS

2 tb Vegetable oil
Soup
2 Carrots ; finely chopped
Salt
Garlic Croutons
6 c Chicken stock ; or broth
3 sl Day-old white bread ; (to 4)
2 tb Vegetable oil
1 Stalk celery ; finely chopped
2 tb Unsalted butter
1 Smoked ham hock
1 Onion ; finely chopped
2 Garlic ; crushed
1 lb Split green peas ; picked over
1/2 c Heavy cream

Servings

INSTRUCTIONS

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 on Jan 14, 1998

NOTES

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Split Pea Soup with Garlic Croutons

2 tb Vegetable oil
 Soup
2 Carrots finely chopped
 Salt
 Garlic Croutons
6 c Chicken stock or broth
3 sl Day-old white bread (to 4)
2 tb Vegetable oil
1 Stalk celery finely chopped
2 tb Unsalted butter
1 Smoked ham hock
1 Onion finely chopped
2 Garlic crushed
1 lb Split green peas picked over
1/2 c Heavy cream

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  <cranew@foothill.net> on Jan 14, 1998

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Nutrition

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Serving Size: 1 Serving (2355g)
Recipe Makes: 4

Calories: 2259
Calories from Fat: 1117 (49%)

Amt Per Serving		% DV

	Total Fat 124.1g	165 %
	Saturated Fat 50.3g	252 %
	Monounsaturated Fat 52.1g
	Polyunsanturated Fat 14.1g
Cholesterol 588.3mg		181 %
Sodium 9077mg		313 %
Potassium 4402.7mg		116 %
Total Carbohydrate 68.3g		20 %
	Dietary Fiber 11.3g	45 %
	Sugars, other 56.9g
Protein 205.4g		293 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2259

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