Split Peas Soup with Spicy Croutons
Servings: 2 servings
Put split peas into slow cooker
Cover with water (make sure that the water is more than covering the peas)
Cook on low for 4 hours (or high for 2)
Heat cast iron pan
Saute celery until translucent.
Add split peas from slow cooker
Add salt, pepper and garlic powder
Let simmer on low for 10 - 15 minutes; Keep an eye so that water does not dry out
Crush split peas to desired consistency
Add heavy cream and stir
Pour soup into bowls
Top with croutons
Heat oven to 400 degrees
Cut bread slices into bite size pieces.
Toss with olive oil, black pepper, salt and red pepper flakes
Lay out on baking sheet
Bake for 15 minutes
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