Split Pea Soup with Croutons
This is a traditional recipe that provides warm comfort on a fall evening.
- Total Time:
- Servings: 6
Photography: Romulo Yanes
Source: Everyday Food, October 2012
- 2 tablespoons olive oil, divided
- 4 slices white sandwich bread, cut into 1/2-inch cubes
- 1 medium yellow onion, diced small
- 2 cloves garlic, minced
- 1/2 teaspoon ground cumin
- Salt and pepper
- 4 cups vegetable broth
- 1 pound dried split peas, picked through and rinsed
- 1/3 cup chopped fresh parsley
In a large pot, heat 1 tablespoon oil over medium-high. Add bread and cook, tossing, until golden and crisp, 3 to 5 minutes. Drain croutons on paper towels.
Heat remaining tablespoon oil in pot, then add onion, garlic, and cumin; season with salt and pepper. Saute until onion is softened, 6 minutes. Add broth, 4 cups water, and split peas and bring to a boil. Reduce to a simmer, cover, and cook until peas are tender and soup is thickened, about 35 minutes; season with salt and pepper. To serve, stir in parsley and top with croutons.