1. Croutons-can be made up to 2 days ahead; preheat oven to 350°; spread the bread cubes on a large baking sheet; drizzle with the butter and sprinkle with salt and pepper to taste. 2. Bake, stirring occasionally, until lightly toasted, about 10 minutes. 3. Remove and let cool completely; use immediately or store in plastic bag at room temperature. 4. Soup-rinse the split peas and drain them in a colander. 5. Discard any shriveled peas. 6. In a large skillet, cook the bacon, turning, until crisp on both sides. 7. Remove the bacon, but leave the fat in the pan. 8. Drain the bacon on paper towels; crumble the bacon and set it aside to garnish the soup. 9. Add the onion, carrot, and celery to the skillet with the bacon fat and cook, stirring often, until softened and golden, about 10 minutes. 10. Scrape the vegetables into a large slow cooker. 11. Add in the split peas, herbs, broth, and salt and pepper to taste. 12. Cover and cook on LOW for 8 hours, or until the peas are tender. 13. Cool slightly. 14. Discard the bay leaf. 15. Transfer to a blender, puree until smooth, and reheat if necessary. 16. Taste for seasoning and adjust. 17. Serve hot, sprinkled with the bacon and croutons. ---------------------------------------------------------------------------
Nutrition
Ingredients
