Witch's Brew (Rustic Split Pea Soup with Crispy Garlic Croutons)
Type: Entree
Prep Time:
Cook Time:
Total Time:
Serves: 8 servings
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
Heat a large soup pot over medium-high heat. Add olive oil & ham, & cook until browned. Remove ham with a slotted spoon & set aside.
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.
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.
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.
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.
Nutrition Information
Calories: 380 Fat: 10 g Carbohydrates: 45 g Sodium: 720 mg Fiber: 17 g Protein: 27 g Cholesterol: 40 mg
Recipe by JTA Wellness; San Antonio Dietitians at https://www.jtawellness.com/2023/06/witchs-brew/