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

Hey everyone, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, jon’s green split peas soup with feta cheese and bacon bruscheta. It is one of my favorites. This time, I am going to 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 favored of recent trending meals on earth. It is enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. They are fine and they look fantastic. JON’S GREEN SPLIT PEAS SOUP WITH FETA CHEESE AND BACON BRUSCHETA is something that I have loved my whole life.

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

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

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