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

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, jon’s green split peas soup with feta cheese and bacon bruscheta. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

JON’S GREEN SPLIT PEAS SOUP WITH FETA CHEESE AND BACON BRUSCHETA is one of the most popular of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions daily. JON’S GREEN SPLIT PEAS SOUP WITH FETA CHEESE AND BACON BRUSCHETA is something which I’ve loved my whole life. They’re fine and they look fantastic.

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. Remove the bacon, make bacon chips and set aside. Pour the bacon fat in large pot.

To get started with this particular recipe, we must first prepare a few components. You can have jon’s green split peas soup with feta cheese and bacon bruscheta using 23 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make JON’S GREEN SPLIT PEAS SOUP WITH FETA CHEESE AND BACON BRUSCHETA:
  1. Take 1 lb. dry split green peas
  2. Prepare 4 smoked bacon slices
  3. Prepare 2 tbsp. bacon fat
  4. Prepare 2 garlic cloves, minced
  5. Make ready 1 cup onions, small diced
  6. Prepare 2/3 cup carrot, small diced
  7. Prepare 2/3 cup celery, small diced
  8. Make ready 1 tsp. fresh thyme leaves
  9. Take 1 tsp. fresh oregano, chopped
  10. Make ready 1 tbsp. basil leaves cut in strips
  11. Get 1 chicken cube chicken bouillon
  12. Make ready 1 tsp. salt
  13. Prepare 1/4 tsp. ground black pepper
  14. Take 8 cups pork stock, chicken stock or water
  15. Prepare feta cheese bruscheta
  16. Prepare 12 baguette bread slices
  17. Prepare 1/4 cup olive oil
  18. Take 2 garlic cloves, minced
  19. Prepare 2 smoked bacon slices cooked and diced
  20. Make ready 2/3 cup feta cheese, small diced
  21. Take 2 tsp. chopped oregano
  22. Get 1/4 cup grated parmesan cheese
  23. Prepare 1/2 tsp. paprika powder

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.. Optional Blackeye Pea Pre-Cook: While not required, some cooks suggest quickly boiling blackeye peas before cooking.

Instructions to make JON’S GREEN SPLIT PEAS SOUP WITH FETA CHEESE AND BACON BRUSCHETA:
  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.

Very creamy and homemade and they even taste great heated up the next day.. Optional Blackeye Pea Pre-Cook: While not required, some cooks suggest quickly boiling blackeye peas before cooking. Discard the water and cook beans in beef, chicken, or vegetable broth. Zuppa salads Side Salads House Salad Chopped greens with black olives, crumbled feta, red onion, tomatoes and cucumbers in our Italian dressing. Gently pour in broth; do not stir.

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