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