Prep 15 mins
Cook 1 hr 30 mins
I've tried many recipes for split pea soup and this one is closest in taste to my mother's, right down to the homemade croutons served on top.
- 3 cups yellow split peas
- 8 cups water
- 1⁄2 teaspoon dried savory
- 1 bay leaf
- 3 stalks celery
- 2 carrots
- 1 large potato, peeled
- 1 large onion
- 1⁄4 cup olive oil
- 3 cloves garlic, minced
- salt and pepper
- 4 slices homestyle white bread
- 1⁄3 cup butter
- To make the soup: Rinse the peas and place them in a large saucepan.
- Pour in the water, cover and bring to a boil, skimming off the foam.
- Stir in the savory and bay leaf.
- Reduce the heat and simmer until the peas are tender, 55 minutes.
- Meanwhile, chop the celery, carrots, potato and onion into bite-size pieces.
- In a large skillet, heat the oil over medium-high heat; cook the celery, carrots, potato, onion and garlic for 5 to 7 minutes or until softened.
- Add to the saucepan; simmer, covered, for 20 to 30 minutes or until the vegetables are tender.
- Remove the bay leaf.
- Season with salt and pepper to taste.
- Ladle the soup into warmed bowls; sprinkle with croutons.
- To make the croutons: Trim the crusts off of the bread; cut into bite-size cubes.
- In a large skillet, melt the butter over medium-high heat until the foam subsides; add the bread, stirring to coat evenly.
- Cook, stirring often, until crisp and golden.