You may also like
Categories:Viewed: 52 - Published at: 3 years ago
Ingredients
- 1 16-oz. bag dried green split peas, rinsed and picked over
- 2 smoked ham hocks
- 3 carrots, cut into 2-inch pieces
- 2 leeks, white and light green parts, finely chopped
- 1 bay leaf
- 1/4 cup finely chopped fresh parsley
- 1 teaspoon salt
- 1/2 cup shredded Cheddar
- 8 1/2-inch-thick slices baguette or country bread, cut on bias
Method
- Place split peas, ham hocks, carrots, leeks, bay leaf, parsley and salt in slow cooker. Stir in 6 cups water, cover and cook on low until peas are tender and ham is falling off the bone, 6 to 8 hours. Remove ham hocks, shred meat and return to cooker to keep warm.
- Preheat oven to 400°F; line a rimmed baking sheet with foil. Sprinkle cheese over bread slices. Place on baking sheet and toast until cheese is melted and bubbling, 1 to 2 minutes. Ladle soup into bowls, top each with a cheese toast, and serve.
