Split Pea Soup with Cheddar Toasts |
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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 1 |
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Ingredients:
1 16-oz. bag dried green split peas, rinsed and picked over |
2 smoked ham hocks |
3 carrots, cut into 2-inch pieces |
2 leeks, white and light green parts, finely chopped |
1 bay leaf |
1/4 cup finely chopped fresh parsley |
1 teaspoon salt |
1/2 cup shredded cheddar |
8 1/2-inch-thick slices baguette or country bread, cut on bias |
Directions:
1. Place split peas, ham hocks, carrots, leeks, bay leaf, parsley and salt in slow cooker. Stir in 6 cups water, cover and cook on low until peas are tender and ham is falling off the bone, 6 to 8 hours. Remove ham hocks, shred meat and return to cooker to keep warm.
2. Preheat oven to 400ºF; line a rimmed baking sheet with foil. Sprinkle cheese over bread slices. Place on baking sheet and toast until cheese is melted and bubbling, 1 to 2 minutes. Ladle soup into bowls, top each with a cheese toast, and serve.
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