Title: Split pea soup with croutons
 Categories: Soups, Vegetarian
      Yield: 6 servings
 
      1    To 2 T Safflower oil, as
           -necessary
      1    Onion, chopped
      2    Cloves Garlic, minced or put
           -through a press
      2    Carrots, chopped
      1    Leek, white part only,
           -cleaned and sliced
      2 c  Split peas, washed
      6 c  Water
      1    Bay leaf
           Sea Salt and pepper to taste
      2 tb Butter
      6 sl Whole Wheat Bread, cut in
           -cubes
      1    Clove Garlic, minced or put
           -through a press
 
  From: Gourmet Vegetarian Feasts, by Martha Rose Shulman, 1989.
  
  Heat safflower oil and saute onions and garlic until onion is tender
  Add carrots and leeks, saute a few more minutes and add split peas,
  water, bay leaf, salt, and freshly ground pepper to taste.  Bring to
  a boil, reduce heat, cover and simmer 1 hour, or until peas are
  tender. Remove bay leaf
  
  Puree half the soup in a blender or through a food mill and return to
  pot. Adjust seasonings.
  
  Heat butter in a pan and add garlic and bread cubes.  Saute until
  cubes are golden (this can be done in advance).  Remove from heat.
  
  Heat soup through and serve, topping each bowl with a generous
  handful of croutons.  This freezes well.