Parisian Split Pea Soup With Bacon And Croutons

Name: Parisian Split Pea Soup With Bacon And Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Croutons; 4 slices good quality white bread, cut into 3/4-inch cubes (brioche or challah); 3 tablespoons unsalted butter, melted (or olive oil); salt; fresh ground pepper; Soup; 1 lb spit peas; 4 ounces bacon; 1 small onion, chopped; 1 large carrot, peeled and chopped; 1 celery rib, chopped; 2 tablespoons chopped fresh flat-leaf parsley; 1/2 teaspoon chopped fresh thyme; 1 bay leaf; 8 cups chicken broth; salt; fresh ground pepper

Servings: persons

Croutons
4 slices good quality white bread, cut into 3/4-inch cubes (brioche or challah)
3 tablespoons unsalted butter, melted (or olive oil)
salt
fresh ground pepper
Soup
1 lb spit peas
4 ounces bacon
1 small onion, chopped
1 large carrot, peeled and chopped
1 celery rib, chopped
2 tablespoons chopped fresh flat-leaf parsley
1/2 teaspoon chopped fresh thyme
1 bay leaf
8 cups chicken broth
salt
fresh ground pepper

1
Croutons-can be made up to 2 days ahead; preheat oven to 350u00b0; spread the bread cubes on a large baking sheet; drizzle with the butter and sprinkle with salt and pepper to taste.
2
Bake, stirring occasionally, until lightly toasted, about 10 minutes.
3
Remove and let cool completely; use immediately or store in plastic bag at room temperature.
4
Soup-rinse the split peas and drain them in a colander.
5
Discard any shriveled peas.
6
In a large skillet, cook the bacon, turning, until crisp on both sides.
7
Remove the bacon, but leave the fat in the pan.
8
Drain the bacon on paper towels; crumble the bacon and set it aside to garnish the soup.
9
Add the onion, carrot, and celery to the skillet with the bacon fat and cook, stirring often, until softened and golden, about 10 minutes.
10
Scrape the vegetables into a large slow cooker.
11
Add in the split peas, herbs, broth, and salt and pepper to taste.
12
Cover and cook on LOW for 8 hours, or until the peas are tender.
13
Cool slightly.
14
Discard the bay leaf.
15
Transfer to a blender, puree until smooth, and reheat if necessary.
16
Taste for seasoning and adjust.
17
Serve hot, sprinkled with the bacon and croutons.

1136

kcal

Calories

Fat

Carbs

166

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Croutons, 4 slices good quality white bread, cut into 3/4-inch cubes (brioche or challah), 3 tablespoons unsalted butter, melted (or olive oil), salt, and more.

Yes, Parisian Split Pea Soup With Bacon And Croutons falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!