GREEN SPLIT PEAS SOUP WITH FETA CHEESE AND BACON BRUSCHETA

 

GREEN SPLIT PEAS SOUP WITH FETA CHEESE AND BACON BRUSCHETA

PORTIONS: 6

 

PORTION: 1½ cups

 

YIELD: 9 CUPS

 

INGREDIENTS

1 lb. dry split green peas

4 smoked bacon slices

2 tbsp. bacon fat

2 garlic cloves, minced

1 cup onions, small diced

2/3 cup carrot, small diced

2/3 cup celery, small diced

1 tsp. fresh thyme leaves

1 tsp. fresh oregano, chopped

1 tbsp. basil leaves cut in strips

1 chicken cube chicken bouillon

1 tsp. salt

¼ tsp. ground black pepper

8 cups pork stock, chicken stock or water

 

FETA CHEESE BRUSCHETA

12 baguette bread slices

¼ cup olive oil

2 garlic cloves, minced

2 smoked bacon slices cooked and diced

2/3 cup feta cheese, small diced

2 tsp. chopped oregano

¼ cup grated parmesan cheese

½ tsp. paprika powder

 

METHOD

The green split peas, I like to leave them soaking in cold water the night before. Next day drain the water.

Place the bacon in a cooking sheet pan and cook in the oven until crispy. Remove the bacon, make bacon chips and set aside.

Pour the bacon fat in large pot. Add and sauté onion and garlic together.

Add celery and carrot, cover and let it sweat for a few minutes.

Incorporate the water or stock, bring it to a boil, lower the flame and slowly cook for about 45 minutes until peas are soft.

Once the peas are soft purée them using an immersion blender.

Add fresh herbs and cook for 5 minutes more.

Serve with goat cheese or feta cheese bruschetta.

FETA CHEESE BRUSCHETA

Place the bread slices in a baking sheet pan and brush them with the olive oil.

Place the sheet pan in the oven and lightly brown the top.

In a bowl mix the garlic, bacon, feta cheese and oregano. 

Cover the bread slices with the mix.

Mix parmesan cheese with paprika and sprinkle over bread.

Put the baking pan back in the oven and toast the top until golden brown.

Serve the soup with the bruschetta and bacon chips.