• 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

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.