Split Pea Soup & Garlic Cheesy Cuban Bread

Split Pea Soup Recipe

1. Render the bacon in the oil.
2. Add the onions and celery and sauté until the onions become transparent.
3. Add the garlic and sauté until an aroma develops; do not brown.
4. Add the stock, potatoes, split peas, ham and bay leaves and bring to a simmer.
   
5. Allow the soup to simmer for 1 ½ hours or until the peas are very tender.
6. Adjust the seasoning with salt and pepper to taste.

Roasted Pork & Peppers Topping

1. Slice peppers thinly. Place the slices in a bowl and drizzle oil on top.
2. Slice onions thinly. Add to bowl with peppers.
3. Place roasted pork in a pan and turn on stove to medium-high.
4. Add peppers and onions into pan with roasted pork.
5. Sauté roasted pork, peppers and onions in a pan for 5 - 8 minutes.
6. When fully cooked, add seasoning to taste.
7. Pour Split Pea Soup into a bowl and garnish with roasted pork & peppers.

Garlic Cheesy Cuban Bread Recipe

1. Preheat the oven to 350 F.
2. Using a serrated knife, slice the 7” Pan Cubano down the middle.
3. Spread the garlic butter on both sides of the inside of the bread.
4. Cut the sliced cheese so that it fits inside the bread and layer them on the bottom half.
5. Next, close the bread by placing the top slice on the cheese.
6. Brush the top of the bread with butter, using the serrated knife cut the bread about 1” deep cut.
   
7. Place on a baking tray and bake for 2- 3 minutes until toasted with the cheese melting.
8. Remove from the oven finish with chopped parsley.