SPLIT PEA SOUP WITH SAVORY CROUTONS

Homemade wins here with a seasonal or anytime favorite made better with savory herbed croutons. Make it with ham, or vegetarian too! Love truffles? Substitute our Black Truffle Salt for a truly elevated twist on a timeless favorite.

Prep Time15

Cook Time1 45

Total Time2

Course: dinner, lunch

Cuisine: American

Keyword: savory, soup, split pea

Servings: Servings

Ingredients

SOUP

1 tbs olive oil
1 1/2 cups medium onion, chopped
1 1/4 cups celery, chopped
1 clove garlic, minced
4 cups chicken broth, unsalted vegetarian alternate: 6 cups vegetable broth
4 cups water omit if making vegetarian
1 bag dried split peans (16oz), picked over & rinsed
2 bay leaves
1 1/2 tsp fresh thyme, chopped or 1/2 tsp dried
Sel Magique Salt & Pepper Blend
1 1/2 lb meaty ham bone or shanks
1 cup carrots, chopped or sliced
parsley, chopped for garnish
5 strips bacon, cooked crispy for garnish of course exclude for vegetarian option!

CROUTONS

1/2 Baguette or equivalent of alternate bread of choice
1 1/2 tsp garlic powder
1/2 stick unsalted butter, softened
Sel Magique Classic Blend

Instructions

Heat olive oil in a large pot over medium-high heat. Add onion and celery and saute 3 minutes. Add garlic and saute 1 minute longer.
Pour in chicken broth and water. Add split peas, bay leaves and thyme. Season lightly with Magique to taste - use less! Remember the ham will add saltiness later. If you're making vegetarian, add all the veg broth now.
Add ham bone into soup mixture. Bring mixture to a boil, then reduce to low. Cover and let simmer, stirring occasionally until peas and ham are tender, about 60 - 80 minutes.
While the soup is cooking, cook the bacon in a separate skillet, remove when crispy, and place on paper towel to remove grease.
This is also a good time to make your croutons. - heat oven to 350 degrees f, and cut the baguette lengthwise, place on baking sheet. In a small bowl, combine butter & garlic powder, mix well. Spread the butter mixture generously onto the bread, then cut the bread into 1" x 1" cubes. Sprinkle generously with Magique, and bake until deep golden brown, about 20 minutes. Set aside.
Remove ham from soup, let rest 10 minutes then shred or dice meat portion into pieces, discard bone, and cover (don't add to soup yet)
Add carrots to soup, cover and continue to simmer, about 30 minutes
Stir ham into the soup, season with Magique if desired, and serve warm. Garnish with bacon and croutons, and chopped parsley. Enjoy!