Pamela's Gluten Free Recipes

Daily forays into the kitchen for 1 celiac, 1 vegetarian, and 2 carnivores

Split Pea Soup with Garlic Herbed Croutons

Gluten Free, Soup, Vegetarian2 Responses »

For those of you who know me well, this would be my detoxifying, low calorie, yet still tasty way to start out the new year.

As usual, I did enjoy eating all varieties of food displayed on a cheese board, and drinking my fair share of wine.

It was the holidays, after all.

For those of you who do not know me all that well, this is a yummy, easy soup with bacon.

It would have been lovely to make this soup with a nice smokey ham bone, but you know my veggie girl would have none of it.

So Bunny enjoyed her soup topped with garlicy croutons.

That child will eat anything that features garlic.

We had the croutons, and added a nice little heap of bacon smack dab in the middle of that soup as well.

Beautiful little crispy cubes of pancetta.

Because, you know everything in the world is better with a bit of bacon.

Amen.

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Split Pea Soup with Garlic Herbed Croutons

Ingredients

  • 1 1lb package dried spit peas
  • 8 cups water or broth
  • 2 Tbs olive oil
  • 1 onion, diced small
  • 2 large carrots, diced small
  • 3 ribs celery, diced small
  • 2-3 large cloves of garlic, finely chopped
  • 2 Tbs chopped fresh rosemary
  • 1 cup petit frozen peas
  • 1 tsp salt
  • 1 tsp pepper
  • For the croutons:
  • 1/2 baguette,chopped into small bite size pieces (I used Schar GF, works fabulous)
  • 3 Tbs olive oil
  • 2 large garlic cloves, passed through press
  • 1/4 cup combined chopped rosemary and thyme

Instructions

In a large pot stock heat olive oil over med-high heat then add onions and a sprinkle of salt and pepper.

Cooking until onions are translucent, about 4-5 minutes.

Add carrots and celery, cook a few minutes then add garlic, cook another 30 seconds or so.

Add water or broth, split peas and rosemary.

Bring up to a boil then reduce to a simmer.

Cook until peas are no longer hard but still a bit firm to the bite.

Add frozen peas and return to a simmer for a few minutes more.

Using blender or hand held blend 1/3 of the soup and return to pot and stir to incorporate.

For the croutons:

Cut bread into small bite size pieces and add to large bowl.

Drizzle with olive oil, add garlic and sprinkle with herbs, mix well.

Place on sheet pan and pop into 350 degree oven for approx.6-9 mins or until crispy and lightly browned.

For the bacon/pancetta:

Add bacon or pancetta cut into little cubes in frying pan and cook until crispy.

Remove to paper towel lined plate.

http://pamelasglutenfreerecipes.com/vegetarian/split-pea-soup-garlic-herbed-croutons/

 

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