Split Pea Soup with French Bread Croutons (Grandma Sofie's)

Directions

Rinse peas in cold water and bring to a boil in 3 quarts of water.

Cut bacon small and brown with onion.

Add with drippings to peas.

Cook until peas are soft and just starting to disintegrate, about one hour, stirring occasionally to prevent the solids from settling out and sticking to the bottom of the pot.

Chop celery small and add with parsley to the soup and cook until the celery is soft, about 15 minutes more.

Thin with water if necessary to the proper consistency; it should be like light cream with little bits of pea still visible.

If too thick, it is more like pea porridge and not as appetizing.

Meanwhile, make the croutons.

Cut the bread (leave crust on) into ¾ inch cubes.

Melt the butter in a frying pan, and when the foam is just through dying down but before the butter begins to brown, add the bread cubes in batches sized according to the size of your pan.

The croutons should never be more than one layer deep.

Can sauté a little bit of garlic in the butter before adding the bread and sometimes not -- the croutons are good both ways.

Fry the bread cubes over MEDIUM heat until dark golden, stirring and tossing frequently to brown on all sides.

Take your time about this, as if you get the butter too hot it will burn and taste bitter.

If the croutons are done correctly, they will be crisp and fairly dry and light enough to float on top of the soup.

Ladle the hot soup into bowls and pass the croutons in a basket for each person to add at the table.