Split Pea and Bacon Soup with Cheddar Toasts
Provided By: Kemp Minifie
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!
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.
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.
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