Recipe: Split Pea Soup with Rye Croutons (using turkey bacon and sweet potatoes)

SPLIT PEA SOUP WITH RYE CROUTONS

2 teaspoons olive oil
2 carrots, diced
1 all-purpose potato, peeled and diced
1 sweet potato, peeled and diced
2 cloves garlic, minced
6 cups chicken or vegetable broth
1 cup dried green split peas, rinsed
4 slices turkey bacon
freshly ground black pepper, to taste
Rye Croutons (recipe follows)

In a large Dutch oven or large pot, heat oil over medium-high heat. Add carrots, onion, potato, sweet potato, and garlic; cook, stirring, until softened, about 3 minutes.

Add broth and split peas and bring to a boil. Reduce heat to low and simmer, partially covered, until vegetables are tender and peas have broken down, about 40 minutes. Season to taste with pepper.

Meanwhile, in a small skillet cook bacon over medium heat until crisp. transfer to a plate lined with paper towels.

Ladle soup into bowls and garnish with bacon and croutons.

RYE CROUTONS

1 tablespoon olive oil
1 clove garlic
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon fresh dill (or 1 teaspoon dried)
3 slices rye bread, rusts removed, cut into 1/2-inch cubes.

Preheat oven to 350 degrees F.

In medium bowl, combine all ingredients for the croutons except bread cubes. Stir to blend. Add bread cubes and toss to coat. Spread on a baking sheet.

Bake croutons for 15 minutes, or until lightly browned and crisp.

Source: Eating Well Magazine, January/February 1997
From: Nancy/CA - 01-02-97