SPLIT PEA SOUP WITH SAVORY CROUTONS

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    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 minutes
    Cook Time1 hour 45 minutes
    Total Time2 hours
    Course: dinner, lunch
    Cuisine: American
    Keyword: savory, soup, split pea
    Servings: 6 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!

    COMPLETE YOUR RECIPE

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