Parisian Split Pea Soup With Bacon and Croutons Recipe
In 'The French Slow Cooker' by Michele Scicolone
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Cooking tools:
- Chef's knife
- Cutting board
- Baking sheet
- Oven
- Colander
- Skillet
- Paper towel
- Slow cooker
- Blender
- Spoon
- Measuring spoon
- Measuring cup
- Peeler
- Pepper mill
- Zip-top bag
Ingredients
- 4 slices good quality white bread, cut into 3/4-inch cubes (brioche or challah)
- 3 tablespoons unsalted butter, melted (or olive oil)
- salt
- fresh ground pepper
- 1 lb spit peas
- 4 ounces bacon
- 1 small onion, chopped
- 1 large carrot, peeled and chopped
- 1 celery rib, chopped
- 2 tablespoons chopped fresh flat-leaf parsley
- 1/2 teaspoon chopped fresh thyme
- 1 bay leaf
- 8 cups chicken broth
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