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Pea Soup with Black-Cat Croutons


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Member since 2006

Serves 8 | Prep Time 20 | Cook Time 120

Ingredients

5 slices bacon
2 medium onions, chopped
2 large carrots, peeled and chopped
1 large celery rib, chopped
2 garlic cloves, minced
2 (32 oz.) cartons low-sodium chicken broth
1/2 cup water
1-1/2 cups green split peas, rinsed
1 (5 oz.) bag baby mixed greens
2 bay leaves
1 tsp dried thyme, crumbled
1-1/2 tsp salt
Freshly ground black pepper, to taste
The croutons:
8 thin, frozen slices firm pumpernickel bread
1 Tbsp butter, melted
3 Tbsp olive oil
1/2 cup sour cream, optional


Make soup:


Saute bacon in large pot over medium-high heat until crisp and brown. Remove and set aside.


Add onion, carrot and celery to pan; saute until vegetables begin to soften.


Add garlic; saute for 1 minute.


Add broth, water, peas, bay leaves and thyme; bring to a boil.


Reduce heat to medium-low, partially cover pot and simmer until vegetables are tender and peas fall apart, stirring occasionally, 1 to 1 1/2 hours.


Puree 5 cups soup in batches in blender.


Return to pot.


Stir in salt and season with pepper to taste.


Make croutons:


Preheat oven to 300ºF


Remove pumpernickel slices from freezer and let thaw for 5 minutes.


Mix butter with olive oil in a small bowl.


Use a cat cookie cutter to cut a shape from each partially frozen slice of pumpernickel.


Lightly brush cutouts with butter mixture and arrange on a cookie sheet.


Bake until crisp, about 15 minutes.


Cool croutons in pan on a rack.


To serve, ladle soup into bowls.


Crumble reserved bacon on top.


Add a cat crouton and a dollop of sour cream to each bowl.


Pairs Well With


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