Split Pea Soup with Toasted Caraway Croutons Recipe

Split Pea Soup with Toasted Caraway Croutons Recipe

  • 7 cups water
  • 1 pound green split peas, rinsed
  • 1 cup chopped onion
  • 1 cup diced parsnips
  • 1/2 cup diced carrots
  • 1 teaspoon celery flakes
  • 1/2 teaspoon dried rosemary, crumbled
  • 1 tablespoon olive oil
  • 2 slices rye bread, cubed
  • 1 tablespoon caraway seeds, toasted and ground
  • 1/2 teaspoon dry mustard
  • 1 cup skim milk
  1. In a 3-quart saucepan, combine water, split peas, onions, parsnips, carrots, celery flakes and rosemary; bring to a boil over high heat. Reduce the heat to low; simmer, stirring occasionally, for 1 1/2 to 2 hours, or until thick and the water has been absorbed.
  2. Meanwhile, in a large no-stick frying pan over medium heat, warm the oil. Add the bread, caraway seeds and mustard, saute for 5 minutes, or until the croutons are golden. Set aside.
  3. Stir the milk into the split pea mixture. Simmer for 5 to 10 minutes, or until heated through. Serve sprinkled with the croutons.
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