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Rustic Split Pea Soup with Crispy Garlic Croutons

Rustic Split Pea Soup with Crispy Garlic Croutons
Serving: 8
Prep Time: 15 minutes
Cooking Time: 1 hour
Fire up the Cauldron for this hearty soup. The homemade croutons gives a tasty crunch!
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Ingredients

Directions

Preparation


1. Heat a large soup pot over medium-high heat. Add olive oil and ham, cook until browned. Remove ham with a slotted spoon and set aside.
2. Add chopped onion, celery, and carrots to pot. Sauté 3-5 minutes, or until fragrant. Stir in marjoram, black pepper, and garlic. Sauté 1-2 minutes more.
3. Add in the split peas and chicken stock, stirring to combine. Bring soup up to a rolling boil, cover, and reduce heat to medium-low. Allow soup to simmer 45-50 minutes, stirring occasionally, or until peas have split and are tender.
4. Meanwhile, Preheat the oven to 425° F and line a baking sheet with foil. Stir together olive oil, minced garlic, thyme, and basil. Scatter cubed bread over baking sheet and pour olive oil mixture evenly over bread. Toss to coat and spread out over baking sheet. Bake 12-15 minutes, or until brown and toasty. Remove from oven and allow croutons to cool on the baking sheet.
5. Once peas are tender, stir in chopped parsley and thyme, along with lemon juice. Adjust seasonings as needed. Ladle the soup into bowls, and garnish with Rustic Garlic-Butter croutons.

 

Nutrition Facts

Calories: 380
Fat: 10 g
Carbohydrates: 45 g
Sodium: 720 mg
Fiber: 17 g
Protein: 27 g
Cholesterol: 40 mg