Farmhouse Split Pea Soup With Sesame Crispettes Of Garlic And Cheese Recipe

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Farmhouse Split Pea Soup with Sesame Crispettes of Garlic and Cheese

Lynnda Cloutier


Renny Darling again

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1 lb. dried split peas, rinsed and picked over for foreign particles
1 pound cooked ham, cut into 1/2 inch cubes
2 onions, chopped
3 carrots, grated
1 can stewed tomatoes, chopped. do not drain, 1 lb.
3 cans beef broth, 10.5 oz. each
1 1/2 cups water
2 cloves garlic, minced
2 t. butter
salt and pepper to taste

Directions Step-By-Step

In large kettle, place all ingredients and bring to boil. Lower heat and simmer
soup for about 1 1/2 hours or until peas are very soft. Cover should be slightly
ajar. Serve with Sesame Crispettes with garlic and cheese, hot crust French
rolls with sweet butter is very nice, too. serves 6

Sesame Crispettes with Garlic and cheese

12 thin slices French bread

1/2 cup mayonnaise

2 cloves garlic, finely minced

1/4 cup grated Parmesan cheese

2 t. sesame seeds

Put French bread on cookie sheet. Stir together remaining ingredients until
blended. Spread mixture on tops of bread slices and bake at 350 until bread is
toasted. Serves 6

Soup can be made one day earlier and heated before serving. Heat carefully so
that soup does not scorch.

Source: Renny Darling

About this Recipe

Course/Dish: Bean Soups