Witch's Brew (Rustic Split Pea Soup with Crispy Garlic Croutons)
Nutrition Information
  • Serves: 8 servings
  • Calories: 380
  • Fat: 10 g
  • Carbohydrates: 45 g
  • Sodium: 720 mg
  • Fiber: 17 g
  • Protein: 27 g
  • Cholesterol: 40 mg
Type: Entree
Prep Time: 
Cook Time: 
Total Time: 
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Ingredients
  • 1 tablespoon olive oil
  • 1 pound uncured ham, cubed
  • 1 onion, finely chopped
  • 5 stalks celery, diced
  • 5 carrots, peeled and diced
  • 2 teaspoons dried marjoram
  • ½ teaspoon black pepper
  • 4 large cloves garlic, pressed through garlic press
  • 1 pound green split peas, picked through and rinsed
  • 6 cups hot chicken stock
  • 1 tablespoon chopped flat-leaf parsley
  • 1 teaspoon fresh thyme leaves
  • 2 tablespoons fresh lemon juice
  • 4 tablespoons olive oil
  • 3 small cloves garlic, minced
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried basil
  • Black pepper
  • Salt
  • 1 loaf crusty multi-grain bread, chopped into 1-inch cubes
Instructions
  1. Heat a large soup pot over medium-high heat. Add olive oil & ham, & cook until browned. Remove ham with a slotted spoon & set aside.
  2. Add chopped onion, celery, & carrots to pot. Sauté 3-5 minutes, or until fragrant. Stir in marjoram, black pepper, & garlic. Sauté 1-2 minutes more.
  3. Add in the split peas & chicken stock, stirring to combine. Bring soup up to a rolling boil, cover, & reduce heat to medium-low. Allow soup to simmer 45-50 minutes, stirring occasionally, or until peas have split & are tender.
  4. Meanwhile, Preheat the oven to 425° F & line a baking sheet with foil. Stir together olive oil, minced garlic thyme, & basil. Scatter cubed bread over baking sheet & pour olive oil mixture evenly over bread. Toss to coat & spread out over baking sheet. Bake 12-15 minutes, or until brown & toasty. Remove from oven & allow croutons to cool on the baking sheet.
  5. Once peas are tender, stir in chopped parsley & thyme, along with lemon juice. Adjust seasonings as needed. Ladle the soup into bowls, & garnish with Rustic Garlic-Butter croutons.
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