Kids like this, IF served with home-made croutons (recipe below). Adapted from a Fannie Farmer recipe from 1912.
1 lb dried green split peas
2 inch cube of salt pork
1 small onion, chopped fine
3 T butter
2 T flour
1 1/2 c milk
salt and pepper (taste before adding salt!)
Spread dried peas in a light colored pot or bowl and check for stones and etc. Transfer to cooking pot and rinse clean. Add 6 cups of water and put on burner on high. When it comes to a boil, stir and turn heat down. Add onion and salt pork, partially cover and simmer until the peas are soft. Discard the salt pork and continue to simmer. Melt butter in a small saucepan over low heat, then stir in the flour and cook until bubbly. Add the milk, stirring frequently until the mixture thickens. Stir into the pea soup, then taste and add salt if needed, and plenty of ground pepper.
Cut good day old or stale bread into cubes (about 6-8 cups).
In a large pot heat 3-4 T olive oil and 3-4 T butter over medium low heat. Add lots of pressed garlic, (about 10 – 12 cloves) and dried parsley. Cook till soft, stirring often. Then add the bread cubes. Toss to coat, spread on a cookie sheet and bake at 300 degrees for up to 30 minutes, or until they are nicely toasted. If you use more than one cookie sheet (it’s better not to crowd them) then switch racks every 10 minutes. Turn off the oven and leave croutons in to cool slowly. Use right away or store in an airtight container.