Vegetarian Split Pea Soup with Gluten Free Croutons
2 tsp. Olive Oil
3 Carrots (chopped)
3 Celery (finely chopped)
1 Large Onion (finely chopped)
1 sprig fresh Thyme
1 Bay Leaf
1 quart Organic Gluten FreeVegetable Stock
1 1/3 cups dried Split Peas
Sea Salt and Black Pepper to taste
NOTE: Do not add salt until the peas are fully cooked,
because salt will prevent the peas from becoming
tender.
Heat the oil in a saucepan over low heat. Add the
carrot, celery, onion, thyme and bay leaf, season
lightly with pepper and cook for 10 minutes. Add the
stock and split peas and bring to a boil quickly over
high heat. Lower the heat and simmer until the peas are
tender, about 1 hour. Remove the bay leaf. Puree 2/3 of
the soup in a blender and stir it into the remaining
1/3. If the soup is too thick, thin it by adding a
little more stock. Raise the heat and bring the soup to
a boil for 15 seconds. Add salt and additional pepper
to taste.
Makes 4, 1 cup servings
Gluten Free Croutons
4 slices gluten free Whole Grain Bread (cut into cubes)
1 Tbsp. Extra Virgin Olive Oil
1 tsp. Garlic Salt
1 tsp. dried or 1 tsp. fresh Herbs (use your favorite)
Preheat oven to 350°F. Place bread into a mixing bowl
and drizzle over the olive oil. Gently toss to ensure
the bread has a light, even coating of oil. Sprinkle
over the garlic salt and herbs. Toss together and place
on a baking sheet. Cook for 10-12 minutes or until the
croutons are crisp and just starting to brown. Place
the croutons under the broiler and toast to golden
brown. Watch carefully, as they will easily burn if
left unattended. Divide the warm croutons into four
portions and serve with the soup.