Vegetarian split pea soup:
from:
Soup Recipe: Vegetarian Split Pea Soup with Grilled Cheese Croutons | Apartment Therapy The Kitchn
Split Pea Soup with Grilled Cheese Croutons
Serves 4
For the soup
2 tablespoons olive oil
1 small onion, chopped
2 carrots, peeled and chopped
2 celery ribs, chopped
2 bay leaves
Salt and pepper to taste
16-ounce bag of split peas
For the croutons
4 slices sourdough bread, cut into bite-size squares
1 tablespoon olive oil
4 ounces smoked Swiss cheese, cut into thin slices
Heat a large, heavy pot (4 quarts or larger) over medium heat. Add oil. When oil is hot, add onion, carrots, celery, and bay leaf and season with salt and pepper. Cook until vegetables have softened, 5 to 7 minutes.
Add split peas and 3 quarts of water. Bring soup to a boil. Once boiling, reduce heat to low and simmer, covered, for an hour and a half to two hours, until soup is thick. If soup becomes too thick, add more water to get the consistency you prefer.
In a mixing bowl, toss bread with olive oil. Spread bread on a cookie sheet and place cheese on about half of the pieces. Broil bread until cheese is melted. Then, sandwich pieces together and broil until golden brown. Serve hot with soup.