Pea Soup With Black-Cat Croutons - W

Total Time
2hrs 20mins
Prep 20 mins
Cook 2 hrs

Every dream you'd see a black cat floating in your soup? Well you can now! And a tasty tidbit it will be. You might want to use those party sized pumpernickle loaves. The small sliced ones.

Ingredients Nutrition


  2. Sauté bacon in large pot over medium-high heat until crisp and brown. Remove and set aside.
  3. Add onion, carrot and celery to pan; sauté until vegetables begin to soften.
  4. Add garlic; sauté for 1 minute.
  5. Add broth, water, peas, bay leaves and thyme; bring to a boil.
  6. 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.
  8. Puree 5 cups soup in batches in blender and return to pot.
  9. Stir in salt and season with pepper to taste.
  11. Preheat oven to 300ºF.
  12. Remove pumpernickel slices from freezer and let thaw for 5 minutes.
  13. Mix butter with olive oil in a small bowl.
  14. Use a cat cookie cutter to cut a shape from each partially frozen slice of bread.
  15. Lightly brush cutouts with butter mixture and arrange on a cookie sheet.
  16. Bake until crisp, about 15 minutes. Cool croutons in pan on a rack.
  17. To serve, ladle soup into bowls. Crumble reserved bacon on top.
  18. Add a cat crouton and a dollop of sour cream to each bowl.