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Thursday, 20 October 2016 17:47

Split Pea Soup with Rosemary and Thyme Croutons

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Split Pea Soup with Rosemary & Thyme Croutons Split Pea Soup with Rosemary & Thyme Croutons Canyon Gluten Free Bakehouse

  • Ingredients: For the soup
    15 oz. of dried split peas
    2 Yukon gold potatoes, peeled and diced
    1 large leek, sliced thinly
    2 carrots
    4 cups of vegetable broth
    5 cloves of garlic
    1 onion, chopped
    2 bay leaves
    1 tablespoons of oregano
    salt and pepper to taste

    For the croutons
    Canyon Bakehouse Rosemary and Thyme Focaccia Bread
    Olive oil
  • Instructions: In a large pot on medium heat, add all the ingredients for the soup.

    Cook for 45 minutes to an hour, or until the split peas are completely cooked and soft. Add more vegetable broth or water if needed.

    While the soup is cooking, make the croutons. Preheat the oven to 375 degrees. Cut the bread into ½ inch squares and place them on a cookie sheet.

    Drizzle with olive oil and salt. Bake for 15-20 minutes, or until golden in color. Remove from heat and let cool.

    Using a hand blender, blend the soup until it is smooth.

    Serve soup and top with croutons!
  • Cuisine: -Select (optional)-
  • Cooking method: Boil/blanch/poach
  • Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no seeds, no meat / poultry, no alcohol
  • Just right for...: Comfort food, Quick & easy, Thanksgiving, Fall favorites, Winter favorites
  • Top 8 allergens?: gluten-free, dairy-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
  • Active/prep time: 15-30 minutes
  • Total time (inc active/prep): 90-120 minutes
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