Split Pea Soup with Croutons

• 1-2 tablespoons safflower oil as necessary
• 1 each onions chopped
• 2 Cloves garlic minced
• 2 each carrots chopped
• 1 each leeks white part only,, cleaned and sliced
• 2 cups split peas washed
• 6 cups water
• 1 each bay leaves
• 1 x salt and black pepper to taste
• 2 tablespoons butter
• 6 slices whole wheat bread cut in cubes
• 1 clove garlic minced

1. Heat safflower oil and saute onions and garlic until onion is tender.
2. Add carrots and leeks, saute a few more minutes and add split peas, water, bay leaf, salt, and freshly ground pepper to taste.
3. Bring to a boil, reduce heat, cover and simmer 1 hour, or until peas are tender.
4. Remove bay leaf Puree half the soup in a blender or through a food mill and return to pot.
5. Adjust seasonings.
6. Heat butter in a pan and add garlic and bread cubes.
7. Saute until cubes are golden (this can be done in advance).
8. Remove from heat.
9. Heat soup through and serve, topping each bowl with a generous handful of croutons.

safflower oil, onions, garlic, carrots, leeks, peas washed, water, bay leaves, salt, butter, whole wheat bread, garlic

Taken from recipeland.com/recipe/v/split-pea-soup-croutons-45079 (may not work)