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Split Pea Soup with Parmesan-thyme Crisps

Split Pea Soup with Parmesan-thyme Crisps

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!


  • 4 ounces Fresh grated Parmesan cheese
  • 1 tablespoon Dried thyme
  • 1-1/2 cup Dried split peas, rinsed
  • 2 cups Vegetable broth
  • 2 cups Water
  • 1/2 pound New potatoes, peeled and cut into 1/2-inch pieces
  • 1-1/2 cup Carrots, peeled and cut into 1/2-inch pieces
  • 1 cup Onion, cut into 1/2-inch pieces
  • 2 Garlic cloves, minced
  • 1/2 teaspoon Dried thyme
  • 1/2 teaspoon Salt, to taste
  • 1/2 teaspoon Fresh ground black pepper


  • For the Parmesan-thyme Crisps, preheat your oven to 300 degrees F. Add a tablespoon of cheese for each crisp, mounded, to a baking pan lined with a silicone mat or parchment paper (about 1/2 and inch apart).
  • Use the back of the spoon to spread the cheese thin and form it into a circle, about three inches in diameter.Sprinkle a little dried thyme to the top of each circle.
  • Bake for 5-7 minutes, keeping a close eye on them, or until the edges turn just slightly golden. Allow them to cool, then use a spatula to carefully remove them from the pan. Use one crisp to top each bowl of soup as garnish.
  • For the soup, add the vegetable broth, water, peas, potatoes, carrot, onion, garlic, thyme and pepper to a large pot and bring to a boil.
  • Once boiling, reduce the heat and simmer, covered, for 50-55 minutes or until the peas and vegetables are tender. Stir the ingredients occasionally.
  • Add the salt to the soup.
  • If the soup seems too thick for your tastes at this point, add some water, stir, and continue to cook for another 3-5 minutes.
  • Remove the pot from the heat and allow it to cool slightly.
  • In small amounts add about half the soup, total, to a blender and puree until it’s smooth.
  • Return the pureed soup to the pot and mix with the remaining soup.
  • Serve warm in individual bowls, topped with a Parmesan-thyme crisp.



Nutritional Facts
Calories Per Serving456
Total Fat9g13%
Vitamin A451µg50%
Vitamin B120.3µg5.7%
Vitamin B60.5mg23%
Vitamin C19mg32%
Vitamin D0.1µgN/A
Vitamin E0.5mg2.6%
Vitamin K35µg43%
Folate (food)233µgN/A
Folate equivalent (total)233µg58%
Niacin (B3)3mg17%
Riboflavin (B2)0.3mg18.6%
Thiamin (B1)0.6mg43.3%