1. Heat the butter in a saucepan and cook the back bacon until the fat runs. 2. Stir in the onion, carrot and celery and cook for 2-3 minutes. 3. Add the split peas and then the stock. Bring to a boil, stirring occasionally, then cover with a tight fitting lid and simmer for 45-60 minutes. 4. Meanwhile preheat the oven to 350*. Bake the bread for about 20 minutes, until crisp and brown, and then cut into a dice. 5. Grill the streaky bacon until very crisp, then chop finely. 6. When the soup is ready, season to taste and serve hot with the chopped bacon and croutons. ---------------------------------------------------------------------------
Nutrition
Ingredients
