While split pea soup is a winter classic, there is no comparing the rich taste of a creamy pea soup made with fresh spring peas. (Frozen peas are a good alternative for great pea soup all year long). Serve with homemade garlic croutons that take only moments to prepare.
- 1 large Spanish onion, diced -
- 2 leeks, chopped (white parts only) -
- 2 Tbsp oil -
- 1 cup fresh (or frozen) whole peas -
- 4 cups vegetable or chicken stock -
- Sea salt -
- Freshly ground black pepper, to taste -
- ½ loaf whole wheat (or white) French bread -
- 2 cloves garlic, minced -
- 2 to 3 Tbsp olive oil -
1. Sauté onions and leeks in oil in a medium-sized pot over medium-low heat until soft, about 5 minutes.
2. Add peas. Cover pot and let cook on low heat a few minutes longer.
3. Add vegetable or chicken stock and seasonings. Bring to a boil, reduce heat, cover and simmer for 20 minutes or until peas have softened. Stir occasionally.
4. Blend with an immersion blender. (You may want to pour soup through a strainer to remove any pieces.)
5. Fot the croutons, preheat oven or toaster to 450°F.
6. Slice bread into 1½-inch thick slices and then cut each slice into 4 cubes. Place in a bowl, add garlic and oil, and mix until coated.
7. Place croutons in a foil pan and bake until edges start to brown, about 5 to 6 minutes.