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1
To prepare the soup: Pour the peas into a stockpot and carefully check them for any foreign objects.
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2
(I know it sounds weird, but occasionally small stones will slip through during processing.)
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3
Peel the carrots and onion and dice them into about 1/2-inch pieces.
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4
Place the carrots, onion, bay leaves, and water into the stockpot and bring to a boil over medium-high heat.
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5
Decrease the heat to low and simmer, stirring occasionally, for 1 1/2 to 2 hours, or until the peas have broken down.
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6
Season to taste with salt and pepper.
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7
Preheat the oven to 350F.
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8
Cut the bread into 1/2-inch cubes and place them on a baking sheet.
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9
Combine the butter and garlic powder in a small bowl and pour over the bread cubes.
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10
Toss the bread cubes until they are evenly coated and bake them for 10 minutes, or until they are golden brown.
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11
Ladle the soup into bowls and top with the croutons.
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12
Its time to pull out that math you learned in third grade:
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13
2 cups = 1 pint
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14
2 pints = 1 quart
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15
4 quarts = 1 gallon
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16
If you remember this, then you wont panic when a recipe calls for 2 quarts of water and you only have a 1-cup measure.
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17
You will know:
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18
2 quarts = 4 pints = 8 cups
