Split Pea Soup with Garlic Toasts
- Total Time
Since split peas don`t need to be soaked in advance, they`re excellent for making a last-minute meal out of what`s left in your fridge or pantry.
uncooked shallot(s)3 medium, or 1 small onion, diced
uncooked carrot(s)1 small, diced
uncooked parsnip(s)¾ medium, or turnip, diced
salted butter1 tsp
dry split peas1 cup(s), yellow or green
rosemary2 tsp, chopped
fat free chicken broth4 cup(s)
table salt⅛ tsp, or to taste
black pepper⅛ tsp, or to taste
garlic clove(s)1 clove(s), medium, halved
French bread4 slice(s), 1/2-inch-thick, toasted
- In a nonstick saucepan, stir together shallots, carrots, parsnip and butter. Cook over medium-low heat, stirring often, until vegetables begin to color.
- Stir in split peas, rosemary and chicken broth. Bring to a simmer and cook until peas are tender, 45 minutes to 1 hour. Season to taste.
- Rub one side of each bread slice with cut side of garlic. Serve 1 slice toast with each bowl of soup.