Thunder and Lightning
Dive into a bowl of hearty comfort with "Thunder and Lightning," a rustic split pea soup paired with buttery homemade croutons. This soul-warming recipe combines protein-packed dried yellow peas with a fragrant medley of sautéed vegetables, garlic, and the subtle essence of bay leaf. Simmered to creamy perfection and partially blended for a perfect balance of textures, the soup is seasoned with just the right touch of salt and pepper. Topped with golden, crispy croutons made from rustic bread and a sprinkle of fresh parsley, each spoonful offers a satisfying combination of flavors and crunch. Ready in just an hour and perfect for cozy evenings, this dish serves as a nourishing, crowd-pleasing meal that's as delightful to cook as it is to enjoy! Keywords: split pea soup, homemade croutons, comfort food, easy soup recipe, hearty vegetarian recipe.
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Recipe Information
Ingredients
- 250 grams Dried split yellow peas
- 1 liter Vegetable stock
- 1 medium Carrot
- 1 medium Celery stalk
- 1 medium Onion
- 2 small Garlic cloves
- 2 tablespoons Olive oil
- 1 piece Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 3 slices Rustic bread (for croutons)
- 30 grams Butter
- 1 tablespoon Fresh parsley
Instructions
Rinse the dried split yellow peas thoroughly under cold water and set aside.
Dice the carrot, celery, and onion into small, uniform pieces. Mince the garlic cloves.
In a large pot, heat the olive oil over medium heat. Add the diced carrot, celery, and onion, and sauté for about 5 minutes until softened.
Add the minced garlic and stir for another 1-2 minutes until fragrant.
Add the rinsed split peas, vegetable stock, and bay leaf to the pot. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 35-40 minutes, stirring occasionally, until the peas are tender and the soup is creamy.
Season the soup with salt and black pepper. Remove the bay leaf and use an immersion blender to partially blend the soup for a slightly creamy texture, while leaving some chunks intact.
While the soup simmers, prepare the croutons: Preheat a skillet over medium heat and melt the butter.
Cut the rustic bread slices into cubes and add them to the skillet. Toast the bread cubes in the melted butter, stirring frequently, until golden brown and crunchy (about 5-7 minutes).
Once the croutons are ready, transfer them to a paper towel-lined plate to cool slightly. Sprinkle with a pinch of salt if desired.
Ladle the soup into bowls and top each serving with a handful of croutons. Garnish with chopped fresh parsley for a burst of freshness.
Serve immediately and enjoy this comforting dish!
Nutrition Facts
Calories |
508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.5 g | 21% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 1258 mg | 55% | |
| Total Carbohydrate | 70.7 g | 26% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 12.0 g | ||
| Protein | 22.3 g | 45% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 99 mg | 8% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1238 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
