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Additional info for 12 Mother's Day Recipes for Brunch and Dessert
Crumble the bacon and set it aside to garnish the soup. Add the onion, carrot, and celery to the skillet with the bacon fat and cook, stirring often, until softened and golden, about 10 minutes. Scrape the vegetables into a large slow cooker. Add the split peas, herbs, broth, and salt and pepper to taste. Cover and cook on low for 8 hours, or until the peas are tender. Cool slightly. Discard the bay leaf. Transfer to a blender, puree until smooth, and reheat if necessary. Taste for seasoning and serve hot, sprinkled with the bacon and croutons.
Transfer to a blender and puree until smooth. Add the heavy cream and blend again. Reheat if necessary. Taste for seasoning and serve hot, garnished with the caviar and chives, if using. indd 32 THE FRENCH SLOW COOKER 10/13/11 10:50 AM Parisian Split Pea Soup with Bacon and Croutons A frosty mist swirled through the streets of Paris one January day as my husband and I made our way toward a little bistro. When the waiter brought steaming bowls of the soupe du jour to the next table, I ordered the same thing: this thick, aromatic soup, fragrant with herbs and smoky bacon.
Stir in the cream and return to a simmer. Taste for seasoning. Pour the sauce over the chicken. Sprinkle with the chopped fresh herbs and serve hot. indd 54 THE FRENCH SLOW COOKER 10/13/11 10:50 AM Corsican Chicken with Sun-Dried Tomatoes The island of Corsica has been invaded by many different armies and has been passed back and forth between Italy and France. Although it became a part of France in the eighteenth century, the food, like this rustic chicken dish, still shows a strong Italian influence.