|Split Pea Soup with mini rye toast|
1 bag of dried split peas
1/2 white onion or 4 scallions, chopped
3 carrots, peeled and diced
2 large stalks of celery, sliced
1 roma tomato, chopped
2 cloves garlic, minced
2 Tbl. vegetable oil
4 to 6 cups chicken broth (or vegetable broth if you want this vegetarian/vegan)
salt and papper to taste
1 tsp. dried thyme
1/4 tsp. celery seed
Place all chopped vegetables and herbs in bottom of soup kettle with vegetable oil. Over medium heat, sautee until they are softened. Add chicken broth and dried split peas. Stir and cook at a low/medium boil. Stir often, as the soup will start to thicken, and could stick on the bottom.
Add water as cooking progresses to keep at the consistency you prefer. When peas are tender, use a potato masher and mash some of the soup right in the pot. Cooking time from start to finsh should be about 30 minutes.
Serve hot with croutons, I used small rye squares on this one.