Split Pea Soup with Cheddar Toasts

Ingredients

• 1 16-oz. bag dried green split peas, rinsed and picked over
• 2 smoked ham hocks
• 3 carrots, cut into 2-inch pieces
• 2 leeks, white and light green parts, finely chopped
• 1 bay leaf
• 1/4 cup finely chopped fresh parsley
• 1 teaspoon salt
• 1/2 cup shredded Cheddar
• 8 1/2-inch-thick slices baguette or country bread, cut on bias

Preparation

1. 1. Place split peas, ham hocks, carrots, leeks, bay leaf, parsley and salt in slow cooker. Stir in 6 cups water, cover and cook on low until peas are tender and ham is falling off the bone, 6 to 8 hours. Remove ham hocks, shred meat and return to cooker to keep warm.
2. 2. Preheat oven to 400ºF; line a rimmed baking sheet with foil. Sprinkle cheese over bread slices. Place on baking sheet and toast until cheese is melted and bubbling, 1 to 2 minutes. Ladle soup into bowls, top each with a cheese toast, and serve.