Grand Central Oyster Bar Chef Has 'Green Thumb' For

Name: Grand Central Oyster Bar Chef Has 'Green Thumb' For St. Patrick'S Day Green Split Pea Soup With Lump Crabmeat
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup medium chopped Spanish onions; 1 tablespoon minced garlic; 1/4 cup good olive oil; 1/2 teaspoon dried oregano; 1 kosher salt and freshly ground black pepper; 8 cups chicken broth or stock; 12 ounces jumbo lump crabmeat, picked through for shells; 1/4 cup creme fraiche; 1/4 teaspoon cayenne pepper; 1/2 cup croutons; 2 cups medium diced carrots; 1 pound green split peas, rinsed

Servings: persons

1 cup medium chopped Spanish onions
1 tablespoon minced garlic
1/4 cup good olive oil
1/2 teaspoon dried oregano
1 kosher salt and freshly ground black pepper
8 cups chicken broth or stock
12 ounces jumbo lump crabmeat, picked through for shells
1/4 cup creme fraiche
1/4 teaspoon cayenne pepper
1/2 cup croutons
2 cups medium diced carrots
1 pound green split peas, rinsed

1
In a 4 quart stock pot on medium heat, saute 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.

1105

kcal

Calories

Fat

Carbs

157

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup medium chopped Spanish onions, 1 tablespoon minced garlic, 1/4 cup good olive oil, 1/2 teaspoon dried oregano, and more.

Yes, Grand Central Oyster Bar Chef Has 'Green Thumb' For St. Patrick'S Day Green Split Pea Soup With Lump Crabmeat falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grand Central Oyster Bar Chef Has 'Green Thumb' For St. Patrick'S Day Green Split Pea Soup With Lump Crabmeat

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions