1. To make the soup: Rinse the peas and place them in a large saucepan. 2. Pour in the water, cover and bring to a boil, skimming off the foam. 3. Stir in the savory and bay leaf. 4. Reduce the heat and simmer until the peas are tender, 55 minutes. 5. Meanwhile, chop the celery, carrots, potato and onion into bite-size pieces. 6. In a large skillet, heat the oil over medium-high heat; cook the celery, carrots, potato, onion and garlic for 5 to 7 minutes or until softened. 7. Add to the saucepan; simmer, covered, for 20 to 30 minutes or until the vegetables are tender. 8. Remove the bay leaf. 9. Season with salt and pepper to taste. 10. Ladle the soup into warmed bowls; sprinkle with croutons. 11. To make the croutons: Trim the crusts off of the bread; cut into bite-size cubes. 12. In a large skillet, melt the butter over medium-high heat until the foam subsides; add the bread, stirring to coat evenly. 13. Cook, stirring often, until crisp and golden. ---------------------------------------------------------------------------
Nutrition
Ingredients
