Split Pea and Potato Soup Recipe
- 1 (6 ounce) onion
- 3/4 cup dried green or yellow split peas
- 2 (8 ounce) potatoes
- 2 teaspoons olive oil
- 4 1/3 cups vegetable broth or fat-skimmed beef broth
- 1/4 teaspoon black pepper
- 2 cloves garlic, peeled and minced
- 1 1/2 cups 1/2-inch cubes French bread
- Salt and hot sauce
step 1: Peel and chop onion. Sort peas for debris; discard debris and rinse peas. Peel potatoes and cut into 1-inch chunks.
step 2: In a 3- to 4-quart pan over medium-high heat, stir 1 teaspoon oil and the onion until onion is limp, about 5 minutes. Add peas, potatoes, and broth. Bring to a boil, cover pan, reduce heat, and simmer until potatoes and peas are tender to bite, 20 to 30 minutes.
step 3: Meanwhile, in a 9- or 10-inch-wide pan, mix remaining 1 teaspoon oil with pepper, garlic, and bread cubes.
step 4: Bake bread mixture in a 375 degrees oven until crisp and lightly browned, 20 to 25 minutes (10 to 15 minutes in a convection oven).
step 5: In a blender or food processor, whirl broth mixture, a portion at a time, until smooth. Return to pan. If soup is thicker than you like, thin with a little water. Add salt and hot sauce to taste. Stir over high heat until steaming. Ladle into soup bowls and garnish with croutons.