Saturday, October 10, 2009

Pea Soup with Black Cat Croutons

You know I thought I'd give it a try. It is good, otherwise I wouldn't be posting it but it doesn't touch my Momma's- I think next time I'll use her recipe. Cute idea though. Enjoy Y'all!

2 medium onions, chopped
2 large carrots, peeled and chopped
2 red potatoes, cleaned and chopped
1 large celery rib, chopped
4 garlic cloves, minced
2 (32 oz.) cartons chicken broth
2 teaspoons chicken base
16 oz. cup water
2 cups green split peas, rinsed
2 bay leaves
1 teaspoon dried thyme, crumbled
1 teaspoon red peper flakes
1 1/2 teaspoons salt
Freshly ground black pepper, to taste
Seasoning blend, to taste
1/2 cup sour cream, optional
bacon crumbles, optional
few slices dark rye bread
halloween cookie cutter

Make croutons: using a halloween cookie cutter cut desired shapes out of rye bread, either let set overnight or toast under broiler for about 4 minutes.

Make soup: Add onion, carrot, potatoes and celery to pan; sauté until vegetables begin to soften. Add garlic; sauté for 1 minute. Add broth, water, peas, bay leaves and thyme; bring to a boil. Reduce heat to medium-low, partially cover pot and simmer until vegetables are tender and peas fall apart, stirring occasionally, 1 to 1 1/2 hours.

Puree soup in batches in blender or food processor. Return to pot. Stir in salt and pepper, and any seasoning you prefer, to taste.

To serve, ladle soup into bowls. Crumble bacon on top. Add a cat crouton and a dollop of sour cream to each bowl.

Like I said above, it is worth making, but if your a meat eater like me, add some ham or something. Anyhow,

Bowls Up Y'all,

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