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!
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.