Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 To 2 T Safflower oil, as
-necessary
1 Onion, chopped
2 Cloves Garlic, minced or put
-through a press
2 Carrots, chopped
1 Leek, white part only,
-cleaned and sliced
2 c Split peas, washed
6 c Water
1 Bay leaf
Sea Salt and pepper to taste
2 tb Butter
6 sl Whole Wheat Bread, cut in
-cubes
1 Clove Garlic, minced or put
-through a press

From: Gourmet Vegetarian Feasts, by Martha Rose Shulman, 1989.

Heat safflower oil and saute onions and garlic until onion is tender
Add carrots and leeks, saute a few more minutes and add split peas,
water, bay leaf, salt, and freshly ground pepper to taste. Bring to a
boil, reduce heat, cover and simmer 1 hour, or until peas are tender.
Remove bay leaf

Puree half the soup in a blender or through a food mill and return to
pot. Adjust seasonings.

Heat butter in a pan and add garlic and bread cubes. Saute until
cubes are golden (this can be done in advance). Remove from heat.

Heat soup through and serve, topping each bowl with a generous
handful of croutons. This freezes well.

Via Lawrence Kelli, FidoNet cooking echo

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