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Split Pea and Bacon Soup with Cheddar Toasts
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Recipe Filed Under
Cheese, Vegetable, 30 Minute, Quick, Soup

Provided By:
Kemp Minifie

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    • Bacon is the most magical marketing tool for selling dinner to the family, especially on evenings when all I can manage is canned soup; bacon makes everything better. Pea soup, whether homemade or from a can, is not the most attractive color, so by tossing frozen peas and shredded carrot (coarsely shred yourself or, if you’re really frantic, reach for the pre-shredded) into split pea soup, you bulk it up with more vegetables while also adding those all important bright sparks of color. Don’t sprinkle on the bacon until you ladle it into bowls; that way, it stays crisp and, more importantly, visible!

    Ingredients

    Serves:

      • CHEESE TOASTS:
      • 8 long diagonal slices from a baguette
      • 1 1/2 cups shredded cheddar (12 ounces)
      • SOUP:
      • 1/4 pound sliced bacon (about 6 slices), chopped
      • 2 cups frozen peas (one 12-ounce package)
      • 1 cup shredded carrot (2 carrots if shredding yourself)
      • 1 cup water
      • 2 cans split pea soup (18- to 19-ounces each)
      • 1/4 cup chopped fresh parsley or celery leaves (optional)

    Directions

    To make the cheese toasts, preheat oven to 425°F with rack in middle position.

    Arrange bread slices side by side on a foil-lined baking sheet and cover with cheese (by keeping them side by side you’ll loose less cheese off the edges). Bake in oven until bread is crisp, 10 to 15 minutes.

    While cheese toasts are baking, cook bacon in a medium skillet over moderate heat, stirring occasionally, until browned and crisp, and transfer with a slotted spoon to a bowl.

    Meanwhile, combine peas, carrots, and water in a medium saucepan and bring to a boil. Reduce heat and simmer, covered, until just tender, 3 to 5 minutes.

    Add soup and simmer, uncovered, stirring, until heated through, 1 to 2 minutes.

    Stir in parsley, if using. Ladle into bowls, top with bacon, and serve with toasts.

    What do you think?

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    1 Comment

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    emdaisy98

    I halved this recipe to make 2 servings. It made about 2 1/2 or 3 cups. I used condensed canned soup because that was the only variety I could find at the grocery store. Since I used condensed soup, I also added a can-ful of water to the saucepan.

    January 10 2011 at 4:33 PM Report abuse rate up rate down Reply

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