Potatoes [antikvár]

POTATOESpotato split pea soupserves four2 tbsp vegetable oil 450 g/1 lb unpeeled floury potatoes, diced2onions, diced75 g/2y oz split green peas 1 litre/lVS pints vegetable stocl 60 g/2 oz Gruyere cheese, grated salt and pepper CROUTONS3tbsp butter1 garlic clove, crushed 1 tbsp chopped fresh parsley 1 thick slice white bread, diced Heat the vegetable oil in a large saucepan. Add the potatoes and onions and sauté over a low heat, stirring constantly, for about 5 minutes.2 Add the split green peas to the pan and stir together well.3 Pour the vegetable stock into the pan and bring to the boil. Reduce the heat to low and simmer for about 35 minutes, until the potatoes are tender and the split peas are cooked.4 Meanwhile, make the croutons. Melt the butter in a frying pan. Add the garlic, parsley and bread cubes and cook, turning frequently, for about 2 minutes, until golden all over.5 Stir the grated cheese into the soup and season to taste with salt and pepper. Heat gently until the cheese is starting to melt.6 Pour the soup into warmed individual bowls and sprinkle the croutons on top. Serve at once.