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.