Norwegian Pea Soup

3½ quarts water
1 lb. whole dry yellow peas or split yellow peas, rinsed
1½ cups finely chopped carrots
1½ cups finely chopped onions
¼ tsp. cumin
2½lbs. shank and fully cooked ham

Kavli® Croutons:
1/3 cp margarine
1 small garlic
1½ cups coarsely broken Kavil® Norwegian Thick-Style Crispbreads
2 tbsp. chopped parsley

1 cup thinly sliced celery
2 tbsp. olive oil

Place 7 cups of water and peas in heavy, large saucepan. Bring to a boil over
high heat; boil 2 minutes. Remove from heat. Cover and let soak 1 hour.
Drain peas; discard water. (If using split peas, omit this step.)

Return peas to heavy large saucepan. Add remaining 7 cups water, carrots,
onions and cumin. Bring to a boil over high heat. Reduce heat to low. Cover
and simmer 1 hour; stirring occasionally. Add ham; cook 1 hour more,
stirring occasionally.

Meanwhile prepare Kavli Croutons: Melt margarine in large skillet over medium
heat. Add garlic, cook and stir several minutes. Add crispbreads. Cook and
stir until croutons are lightly browned. Stir in parsley.

Add celery to soup mixture and cook until peas mash easily, stirring
occasionally. Remove ham; cut into cubes. Brown ham in hot oil in large
skillet over medium-high heat. Return to soup; heat through. Serve topped
with Croutons.

Makes about 6 servings