Instead of adding the crumbled white cheese when serving the soup, try to blend it shortly until the soup takes on an extra delicate appearance with small juicy lumps
Serve in a tumbler glass or long drink glass with a straw
Preheat the oven to 190°C. Cut the baguette in bite size cubes and blend them with the olive oil in a bowl. Add salt and pepper to the taste. Place in a single layer on a large baking sheet. Bake for approx. 6 minutes; remove from oven and sprinkle with fresh thyme, return to oven and bake for approx. 5 more minutes, or until croutons are golden brown.Soup
Melt the butter in a large saucepan on a medium heat. Cut the pancetta into small bite size pieces and chop the onion very finely. Add the pancetta and onion to the saucepan and sauté for approx. 10 minutes. Chop the carrots in small pieces and rinse and drain the split peas. Add the split peas, carrots, bay leaf, chicken stock, water and ground white pepper to the saucepan before raising the heat and bring to the boil. Cover the saucepan and reduce heat to a low simmer and cook for approx. 45 minutes or until the split peas are very soft. Serve the soup in small bowls, add the croutons and crumble generously the white cheese on top.