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While split pea soup is a winter classic, there is no comparing the rich taste of a creamy pea soup made with fresh spring peas. (Frozen peas are a good alternative for great pea soup all year long). Serve with homemade garlic croutons that take only moments to prepare.
1 large Spanish onion, diced
2 leeks (white parts only), checked and chopped
2 tablespoons oil
1 cup fresh (or frozen) whole peas, shelled
4 cups vegetable or chicken stock
sea salt
freshly ground black pepper, to taste
1/2 loaf whole wheat (or white) French bread
2 cloves garlic, minced
2 to 3 tablespoons Gefen Olive Oil
Sauté onions and leeks in oil in a medium-sized pot over medium-low heat until soft, about five minutes.
Add peas. Cover pot and let cook on low heat a few minutes longer.
Add vegetable or chicken stock and seasonings. Bring to a boil, reduce heat, cover and simmer for 20 minutes or until peas have softened. Stir occasionally.
Blend with an immersion blender. (You may want to pour soup through a strainer to remove any pieces.)
Preheat oven to 450 degrees Fahrenheit.
Slice bread into one-and-a-half-inch-thick slices and then cut each slice into four cubes. Place in a bowl, add garlic and oil, and mix until coated.
Place croutons in a foil pan and bake until edges start to brown, about five to six minutes.
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