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!
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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: