Wednesday, February 25, 2009

Split-Pea Supper with Rye Bread Croutons

A Cuisine at Home recipe I ripped out of my Mom's magazine

  • 2 strips thick-sliced bacon, chopped
  • 1 cup diced onion (about 1 half of a medium onion)
  • 1/2 cup diced carrot (about 1 medium)
  • 1/2 cup diced celery (1 large stalk)
  • 1/2 tsp caraway seeds
  • 2 1/2 cups water
  • 2 1/2 cups low-sodium chicken broth
  • 1 cup dried split peas, rinsed and picked through
  • 1 cup frozen peas
  • 2 teaspoons Worcestershire or Pickapeppa Sauce
  • salt and pepper to taste
  • 2 slices rye bread, cubed
  • 1 T unsalted butter
  • 1 T minced fresh parsley

  1. Sauté bacon in a large saucepan over medium-high heat. Once bacon is crisp, remove it to drain on paper-towel lined plate. Reserve 1 Tbsp drippings in pan.
  2. Add onion, carrot, celery, and caraway seeds; sauté until onion is softened, about 3 minutes.
  3. Stir in water, broth, and split peas. Bring to a boil; reduce heat, and simmer until peas begin to soften and break down, about 40 minutes. Stir in frozen peas and Worcestershire or Pickapeppa sauce. Return soup to a boil. Season soup with salt and pepper.
  4. Toast bread cubes in a nonstick pan over medium-low head, tossing often. When cubes are crisp and slightly golden, add butter and cook until cubes are golden brown. Top each serving of soup with reserved bacon, parsley, and croutons.

Nutritional Information for one-half of the recipe:
687 calories; 21g total fat (7g saturated); 26mg cholesterol; 89g carbohydrates; 656mg sodium; 33g fiber; 41g protein

Recipe Notes:
Split peas continue to absorb moisture after cooking. If this soup has to sit awhile or be reheated, stir in a bit more water or broth to thin it out again.

My Notes:
Very good-- possibly the best split pea soup I've had. I loved the addition of the caraway seeds, the frozen peas, and the rye croutons. I ate half of the recipe and saved the remaining bacon and croutons in an airtight container. When Tim reheats the soup, he can add the reserved toppings along with a little broth or water.

Vegetarian Option: Omit bacon. Sauté vegetables in olive oil instead of bacon drippings, and use vegetarian or vegan broth and Worcestershire sauce.

Tim's Rating: 8.5/10
Liz's Rating: 9/10


Sophie said...

This split - pea soup looks so tasty! I nearly eat rye bread every day, so I will make these croutons!! MMMMMMM...

Joelen said...

This looks delicious and the colors make it look for fresh! I bet the caraway seeds add quite a bit of flavor to this and the rye bread croutons sounds like a great topping to pair with the flavors and for texture!

Cate said...

I did not think it was possible to take an appteizing photo of split pea soup but you totally debunked that looks amazing!

Mary Ellen said...

This looks delicious! My grandmother used to make split soup but I haven't had it in years. I'm saving this one to try!

Maria said...

I love the rye bread croutons in the soup!

WeezerMonkey said...

I love this photo!