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At FABLife, they’re all about High/Low, and for Chrissy, she’s giving you high flavor for low cost! She’s provided us the recipe for her Split Pea Soup (with hot dog bun croutons!). Yum and YUM!
SPLIT PEA SOUP:
Ingredients:
3 tablespoons extra virgin olive oil
1 large onion, chopped
6 hot dogs, thinly sliced
4 medium carrots, cut into coins
4 celery stalks, cut into half-moons
2 tablespoons minced garlic (about 3 cloves)
Kosher salt and freshly ground black pepper
1 pound green split peas, rinsed
1 bay leaf
Hot Dog Bun Croutons, for garnish
Instructions:
In a big soup pot, heat the oil over medium high heat. Add the onion and most of the hot dogs (reserve about 1/2 cup of the hot dogs for garnish). Cook, stirring, until the onion is translucent, 7 to 9 minutes. Add the carrots, celery, garlic, 1 tablespoon salt, and 1 teaspoon pepper and cook, stirring, until the carrots soften slightly, about 8 minutes.
Add the split peas, bay leaf, and 9 cups water and bring to a boil. Reduce the heat and simmer until the split peas break up and become creamy, 50–55 minutes. Season to taste with salt and pepper.
Meanwhile, throw the reserved hot dogs in a small dry skillet over medium-high heat and let them crisp up and get charred, shaking the skillet once in a while, 5 to 6 minutes. Serve the soup garnished with crispy hot dogs and the croutons.
HOT DOG CROUTONS:
Ingredients:
2 tablespoons butter
2 hot dog buns, cut into 1/2-inch dice, kosher salt and freshly ground black pepper
Instructions:
In a medium skillet, melt the butter over medium heat. Add the diced buns and cook, stirring, until golden and the edges are crisped, 5 to 6 minutes. Transfer to a plate and season to taste with salt and pepper.
