Split Pea Soup with Tre Stelle® Feta and Thyme Croutons
Comfort food with a twist. Making home made croutons and a crumble of feta is a quick and easy way to elevate this classic soup.Prep Time:
15 minutes Ready In:
1 + hour Serves:
Makes 4-6 servings
Croutons: 1/2 French baguette, cut into 1” cubes 1/4 cup | 60 mL olive oil salt and freshly ground black pepper totaste 2 tbsp | 30 mL fresh thyme, finely chopped Soup: 2 tbsp | 30 mL butter 3/4 cup | 113 g pancetta, cut into 1/4” cubes 1 large onion, chopped 1 3/4 cups | 375 mL dried split peas, rinsed and drained 2 medium carrots chopped 1 bay leaf 2 pkgs | 900 mL chicken stock 2 cups | 500 mL water 1/2 tsp | 2 mL ground white pepper 3/4 cup | 175 mL Tre Stelle® Feta Cheese, crumbled
Preheat oven to 375ºF (190ºC). Croutons: In a large bowl add bread cubes and toss with olive oil, salt and pepper. Place in a single layer on a large baking sheet. Bake for approximately 6 minutes. Remove from oven and sprinkle with fresh thyme, return to oven and bake for approximately 5 more minutes, or until croutons are golden. Soup: Melt butter In a large saucepan over medium heat. Add pancetta and onion; sauté for approximately 10 minutes or until onions are translucent. Add split peas, carrots, bay leaf, chicken stock, water and ground white pepper. Raise heat to high and bring to a boil. Cover and reduce heat to a low simmer and cook for approximately 45 minutes or until split peas and very soft. Optional – at this point you may choose to have a creamier soup. Working in batches, puree cooled soup in food processor and drizzle with table cream or milk if desired. Return to heat and warm to serving temperature. Place into bowls; add croutons and top with crumbled Feta Cheese.