Pea Soup With Black-Cat Croutons - W

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READY IN: 2hrs 20mins
Recipe by Nana Lee

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

Directions

  1. MAKE SOUP:
  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.
  7. REMOVE BAY LEAVES!
  8. Puree 5 cups soup in batches in blender and return to pot.
  9. Stir in salt and season with pepper to taste.
  10. MAKE CROUTONS:
  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.

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