Split Pea Soup
|Split green peas||750 Milliliter (3 Cup)|
|Water||2 Liter (8 Cup)|
|Dried savory||2 Milliliter (1/2 Teaspoon)|
|Potato||1 Large, peeled|
|Olive oil||50 Milliliter (1/4 Cup)|
|Garlic||3 Clove (15 gm), minced|
Rinse peas and place in large saucepan.
Pour in water, cover and bring to boil, skimming off foam.
Stir in savory and bay leaf.
Reduce heat and simmer until peas are tender, 55 minutes.
Meanwhile, chop celery, carrots, potato and onion into bite-size pieces.
In large skillet, heat oil over medium-high heat; cook celery, carrots, potato, onion and garlic for 5 to 7 minutes or until softened.
Add to saucepan; simmer, covered, for 20 to 30 minutes or until vegetables are tender.
Remove bay leaf.
Season with salt and pepper to taste.
Ladle soup into warmed bowls; sprinkle with croutons.