Recipe of Delicious JON’S GREEN SPLIT PEAS SOUP WITH FETA CHEESE AND BACON BRUSCHETA

JON’S GREEN SPLIT PEAS SOUP WITH FETA CHEESE AND BACON BRUSCHETA Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

The green split peas, I like to leave them soaking in cold water the night before. Place the bacon in a cooking sheet pan and cook in the oven until crispy.

Here is the best “JON’S GREEN SPLIT PEAS SOUP WITH FETA CHEESE AND BACON BRUSCHETA” recipe we have found until now. This will be smell and look delicious.

Ingredients of JON’S GREEN SPLIT PEAS SOUP WITH FETA CHEESE AND BACON BRUSCHETA

1. Prepare 1 lb. of dry split green peas.
2. You need 4 of smoked bacon slices.
3. Take 2 tbsp. of bacon fat.
4. It’s 2 of garlic cloves, minced.
5. You need 1 cup of onions, small diced.
6. Take 2/3 cup of carrot, small diced.
7. It’s 2/3 cup of celery, small diced.
8. Prepare 1 tsp. of fresh thyme leaves.
9. Take 1 tsp. of fresh oregano, chopped.
10. Take 1 tbsp. of basil leaves cut in strips.
11. Take 1 of chicken cube chicken bouillon.
12. Make ready 1 tsp. of salt.
13. Make ready 1/4 tsp. of ground black pepper.
14. Make ready 8 cups of pork stock, chicken stock or water.
15. Make ready of feta cheese bruscheta.
16. Prepare 12 of baguette bread slices.
17. Make ready 1/4 cup of olive oil.
18. Take 2 of garlic cloves, minced.
19. You need 2 of smoked bacon slices cooked and diced.
20. You need 2/3 cup of feta cheese, small diced.
21. It’s 2 tsp. of chopped oregano.
22. You need 1/4 cup of grated parmesan cheese.
23. It’s 1/2 tsp. of paprika powder.

Sugar snap peas are quickly fried with green onion and garlic, and tossed with.Garnished with cheese, sour cream, scallions and tortilla strips.Split Pea and ham - Local smoked ham, carrots, celery, garlic and split peas made with chicken and beef stock.Loaded Baked Potato soup - Made w/potatoes or a blend of cauliflower for a lighter version.

JON’S GREEN SPLIT PEAS SOUP WITH FETA CHEESE AND BACON BRUSCHETA instructions

1. 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..
2. 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..
3. Add fresh herbs and cook for 5 minutes more..
4. 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..
5. Cover bread slices with the feta cheese mix. Mix parmesan cheese with paprika and sprinkle on top. Put the baking pan back in the oven and toast the top until golden brown..
6. Serve the soup with the bruschetta and bacon chips..

The peas are whole, not like baby food creamed peas!They simmer in bacon grease, evaporated milk, flour, salt and pepper.Very creamy and homemade and they even taste great heated up the next day..

Garnished with cheddar, bacon and scallions. "Save some bacon drippings to add to your lima beans for a nice smoky flavor." - Rubie Hampton.To save money, cook dry beans without any seasoning, and then freeze them for future use in recipes.Peas combine with toasted almonds, green onions, feta cheese, mayonnaise, and balsamic vinegar.You can substitute Cheddar cheese for the feta.For best results, let it refrigerate overnight.