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Oyster Bar's Green Split Pea Soup with Crabmeat

Diego Isio

By
@Diego

The historic Grand Central Oyster Bar gets into the spirit of St. Patrick’s Day on Thursday, March 17, by“Going Green” – Green Split Pea Soup with Jumbo Lump Crabmeat that is – which will be on the daily menu put forth by the executive chef with the green thumb Sandy Ingber.

The price for a bowl of the spectacular St. Patrick’s shamrock-colored special is $7.25 on both the lunch and dinner menu for those who seek greener pastures below sea level at Grand Central Terminal.


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Serves:

6

Prep:

15 Min

Cook:

1 Hr 45 Min

Method:

Stove Top

Ingredients

1 c
medium chopped spanish onions
1 Tbsp
minced garlic
1/8 c
good olive oil
1/2 tsp
dried oregano
kosher salt and freshly ground black pepper to taste
2 c
medium diced carrots
1 lb
green split peas, rinsed
8 c
chicken stock or broth
12 oz
jumbo lump crabmeat, picked through the shells
1/4 c
creme fraiche
1/4 tsp
cayenne pepper
1/2 c
croutons of your choice

Directions Step-By-Step

1
In a 4 quart stock pot on medium heat, sauté the onions with olive oil and pepper until the onions are translucent, 10 to 15 minutes.
2
Add the garlic and cook for 2 minutes.
3
Add the carrots, half the split peas and the chicken stock.
4
Bring to a boil, then simmer uncovered for 40 minutes.
5
Skim off the foam while cooking.
6
Add the remaining split peas and continue to simmer for another 40 minutes or until all the peas are soft.
7
Stir frequently to keep the solids from burning on the bottom.
8
At the end, check for salt and pepper.
9
Add all the crabmeat to the soup, after it is finished.
10
Let sit 5 minutes to warm the crabmeat, but do not boil again or crabmeat will break up.
11
Mix crème fraiche with cayenne pepper and pinch of salt.

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Seafood
Regional Style: American