Recipe: Farmhouse Split Pea Soup with Sesame Crispettes of Garlic and Cheese

FARMHOUSE SPLIT PEA SOUP WITH SESAME CRISPETTES OF GARLIC AND CHEESE

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 (1 lb.) can stewed tomatoes, chopped (do not drain)
3 cans (10.5 oz. each) beef broth
1 1/2 cups water
2 cloves garlic, minced
2 Tbsp. butter
Salt and pepper to taste
Sesame Crispettes with Garlic and Cheese (optional, for serving recipe follows)

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 crusty French rolls with sweet butter is very nice, too.

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

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 tsp. 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 degrees F until bread is toasted.

Makes 6 servings
Source: Renny Darling