Split-Pea Soup and Croutons by Courtney Zoffness

by Courtney Zoffness
Split-Pea Soup and Croutons by Courtney Zoffness

Ingredients:

Preparation:

  1. Mince the leek and celery.
  2. In a medium sauce pot, in a little olive oil, sweat the celery and onion together on medium heat for several minutes.
  3. Add the peas and cook for another 2 minutes.
Split-Pea Soup and Croutons by Courtney Zoffness — Delicious & Sons
  1. Add vegetable stock and diced potato.
  2. Simmer for 20 minutes until potato is cooked through.
  3. Remove from heat and let cool.
  4. Blend in an electric mixer all the vegetables and liquid from the pot, and a handful of fresh parsley.
  5. Blend until smooth, adjust for salt and pepper, and add a stream of extra virgin olive oil while the blender is still on at the end.
  6. Pass through a fine mesh colander.
  7. Serve hot or warm, with a fresh leaf of parsley, dots of Balsamic glaze and Sun-Dried Tomato Croutons.
Split-Pea Soup and Croutons by Courtney Zoffness — Delicious & Sons
Split-Pea Soup and Croutons by Courtney Zoffness — Delicious & Sons

For the croutons:

  1. Mix 2 tbsp. Sun-Dried Tomato with the croutons and blend well.
Split-Pea Soup and Croutons by Courtney Zoffness — Delicious & Sons
Split-Pea Soup and Croutons by Courtney Zoffness — Delicious & Sons

If you want to follow Courtney, here you have her website:

www.courtneyzoffness.com

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