CHEESE TOASTS:
8 long diagonal slices from a baguette
1 1/2 cups shredded cheddar (12 ounces)
SOUP:
1/4 pound sliced bacon (about 6 slices), chopped
2 cups frozen peas (one 12-ounce package)
1 cup shredded carrot (2 carrots if shredding yourself)
1 cup water
2 cans split pea soup (18- to 19-ounces each)
1/4 cup chopped fresh parsley or celery leaves (optional)
To make the cheese toasts, preheat oven to 425°F with rack in middle position.
Arrange bread slices side by side on a foil-lined baking sheet and cover with cheese (by keeping them side by side you’ll loose less cheese off the edges). Bake in oven until bread is crisp, 10 to 15 minutes.
While cheese toasts are baking, cook bacon in a medium skillet over moderate heat, stirring occasionally, until browned and crisp, and transfer with a slotted spoon to a bowl.
Meanwhile, combine peas, carrots, and water in a medium saucepan and bring to a boil. Reduce heat and simmer, covered, until just tender, 3 to 5 minutes.
Add soup and simmer, uncovered, stirring, until heated through, 1 to 2 minutes.
Stir in parsley, if using. Ladle into bowls, top with bacon, and serve with toasts.
bacon recipe courtesy of: Kemp Minifie, for KitchenDaily / SlashFood, January 6, 2011
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