Split Pea Soup With Croutons

1. 1

   To make the soup: Rinse the peas and place them in a large saucepan.

2. 2

   Pour in the water, cover and bring to a boil, skimming off the foam.

3. 3

   Stir in the savory and bay leaf.

4. 4

   Reduce the heat and simmer until the peas are tender, 55 minutes.

5. 5

   Meanwhile, chop the celery, carrots, potato and onion into bite-size pieces.

6. 6

   In a large skillet, heat the oil over medium-high heat; cook the celery, carrots, potato, onion and garlic for 5 to 7 minutes or until softened.

7. 7

   Add to the saucepan; simmer, covered, for 20 to 30 minutes or until the vegetables are tender.

8. 8

   Remove the bay leaf.

9. 9

   Season with salt and pepper to taste.

10. 10

    Ladle the soup into warmed bowls; sprinkle with croutons.

11. 11

    To make the croutons: Trim the crusts off of the bread; cut into bite-size cubes.

12. 12

    In a large skillet, melt the butter over medium-high heat until the foam subsides; add the bread, stirring to coat evenly.

13. 13

    Cook, stirring often, until crisp and golden.

* Per serving · 4 servings · Values may vary.