I know this is the week to make all those St. Patrick’s Day meals you wait for all year, but if I wait any longer to make Split Pea Soup with Parmesan-Thyme Crisps, it’ll be too hot in Phoenix to want to eat soup!
Start a new tradition
It’s not a traditional St. Patrick’s Day dish, but the soup 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!
This thick, filling soup is something you can put together in just a little more than an hour. You basically toss the ingredients into a pot and that’s really all there is to it! The soup is low in fat and makes a hearty meat-free meal.
These are really easy to make and fun to use as garnish! Put them together while the soup cooks.
- You’ll need about 4 ounces of fresh Parmesan cheese (grated very fine) for 6 crisps, and about a tablespoon (or a bit more) of dried thyme.
- 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.
Recipe for Split Pea Soup:
- 1-1/2 cups dried split peas, rinsed
- 2 cups gluten-free vegetable broth
- 2 cups water
- 1/2 pound potatoes (I used new potatoes), peeled and cut into 1/2-inch pieces
- 1-1/2 cups carrot, peeled and cut into 1/2-inch pieces
- 1 cup onion, cut into 1/2-inch pieces
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt, to taste
- 1/2 teaspoon fresh ground black pepper
- 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.