1 To 2 T Safflower oil, as

-necessary 1 Onion, chopped

2 Cloves Garlic, minced or put

-through a press 2 Carrots, chopped

1 Leek, white part only,

-cleaned and sliced 2 c Split peas, washed

6 c Water

1 Bay leaf

Sea Salt and pepper to taste 2 tb Butter

6 sl Whole Wheat Bread, cut in

-cubes 1 Clove Garlic, minced or put

-through a press

From: Gourmet Vegetarian Feasts, by Martha Rose Shulman, 1989. Heat safflower oil and saute onions and garlic until onion is tender Add carrots and leeks, saute a few more minutes and add split peas, water, bay leaf, salt, and freshly ground pepper to taste. Bring to a boil, reduce heat, cover and simmer 1 hour, or until peas are tender. Remove bay leaf Puree half the soup in a blender or through a food mill and return to pot. Adjust seasonings. Heat butter in a pan and add garlic and bread cubes. Saute until cubes are golden (this can be done in advance). Remove from heat. Heat soup through and serve, topping each bowl with a generous handful of croutons. This freezes well. Via Lawrence Kelli, FidoNet cooking echo