It’s not a traditional St. Patrick’s Day dish, but Split Pea Soup with Parmesan-thyme Crisps is green, there are potatoes involved, and the Parmesan-thyme Crisps look like pretty Irish lace doilies. So maybe this would make a great St. Patrick’s Day meal! You can get this vegetarian, hearty soup together for dinner in just less than an hour!
I love split pea soup, and I have for as long as I can remember. I wasn't a super fussy eater as a kid but I think we all remember the things we didn't like, even if over the years our tastes have changed and we're more adventurous as adults. I'm sort of surprised that this soup isn't on that list of "no like" as a kid, but I remember loving both split pea and the even uglier brown lentil soup. Go figure right?
Like the ugly duckling, this soup has its beautiful side, but you have to taste it to make that discovery. Rich with the mirepoix blend of sautéed onion, carrots, and celery, I've always done one thing that I think has this simple mixture stand head and shoulders above the others I've had. It's simple, too… I substitute chicken stock for the water that is most often called for when making a bean soup. Wait… guess there are a few more things I do differently!
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