Split Pea Soup with Parmesan-thyme Crisps

Split Pea Soup with Parmesan-thyme Crisps
Split Pea Soup with Parmesan-thyme Crisps
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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!

Ready in
65 m
4
Servings
456
Calories Per Serving
Deliver Ingredients
Makes
6 Parmesan-thyme Crisps

Ingredients

  • 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

Directions

  • 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.

     

     

Split Pea Soup Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Split Pea Soup Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.

Nutritional Facts

Total Fat
9g
13%
Sugar
11g
N/A
Saturated Fat
5g
24%
Cholesterol
19mg
6%
Protein
30g
60%
Carbs
67g
22%
Vitamin A
451µg
50%
Vitamin B12
0.3µg
5.7%
Vitamin B6
0.5mg
23%
Vitamin C
19mg
32%
Vitamin D
0.1µg
N/A
Vitamin E
0.5mg
2.6%
Vitamin K
35µg
43%
Calcium
422mg
42%
Fiber
23g
90%
Folate (food)
233µg
N/A
Folate equivalent (total)
233µg
58%
Iron
6mg
31%
Magnesium
77mg
19%
Monounsaturated
2g
N/A
Niacin (B3)
3mg
17%
Phosphorus
499mg
71%
Polyunsaturated
0.6g
N/A
Potassium
1101mg
31%
Riboflavin (B2)
0.3mg
18.6%
Sodium
752mg
31%
Thiamin (B1)
0.6mg
43.3%
Zinc
4mg
26%

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