oyster bar's green split pea soup with crabmeat

Name: Oyster Bar's Green Split Pea Soup with Crabmeat
Prep time: 15 min
Cook time: 1 h 45 min
Yield: 6
Cuisine: American
Ingredients: 1 cup(s) medium chopped spanish onions; 1 tablespoon(s) minced garlic; 1/8 cup(s) good olive oil; 1/2 teaspoon(s) dried oregano; - kosher salt and freshly ground black pepper to taste; 2 cup(s) medium diced carrots; 1 pound(s) green split peas, rinsed; 8 cup(s) chicken stock or broth; 12 ounce(s) jumbo lump crabmeat, picked through the shells; 1/4 cup(s) creme fraiche; 1/4 teaspoon(s) cayenne pepper; 1/2 cup(s) croutons of your choice

review

Private Recipe by

D I

@DI_5a73888fd0a09

Anywhere, AL

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.

►

yield 6 serving(s)

prep time 15 Min

cook time 1 Hr 45 Min

method Stove Top

Ingredients For oyster bar's green split pea soup with crabmeat

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

How To Make oyster bar's green split pea soup with crabmeat

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.
Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Comments and reviews are disabled on unpublished recipes.