Parisian split pea soup with bacon and croutons from The French Slow Cooker by Michele Scicolone

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mharriman on January 22, 2020

    The best part of this soup, after sautéing the vegetables, was putting all the ingredients in the slow cooker for 8 hours, leaving the house, and not worrying about dinner. The actual soup wasn’t really any different from other split pea soups I’ve made; it was very similar in taste and texture to a stovetop Jane Brody one I’ve made. However, the sautéed bacon pieces and homemade croutons did enhance the outcome. A good cold winter night dinner entree. Served with a sliced apple and spinach salad and baguette. Update: soup tastes better second night- needs additional broth to liquify.

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