Grand Central Oyster Bar Has Green Split Pea Soup with Lump Crabmeat for St. Patrick's Day

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.

Here is chef Ingber’s recipe:

Saint Patrick’s Day Split Pea Soup with Jumbo Lump Crabmeat, Croutons and Cayenne Crème Fraiche

Yield 6 servings

Ingredients
· 1 cup medium chopped Spanish onions
· 1 tablespoon minced garlic
· 1/8 cup good olive oil
· ½ teaspoon dried oregano
· kosher salt and freshly ground black pepper to taste
· 2 cups medium diced carrots
· 1 pound green split peas, rinsed
· 8 cups chicken stock or broth
· 12 oz. jumbo lump crabmeat, picked through for shells
· ¼ cup crème fraiche
· ¼ teaspoon or to taste cayenne pepper
· ½ cup croutons of your choice

Directions
· 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.
· Add the garlic and cook for 2 minutes.
· Add the carrots, half the split peas and the chicken stock.
· Bring to a boil, then simmer uncovered for 40 minutes.
· Skim off the foam while cooking.
· Add the remaining split peas and continue to simmer for another 40 minutes or until all the peas are soft.
· Stir frequently to keep the solids from burning on the bottom.
· At the end, check for salt and pepper.
· Add all the crabmeat to the soup, after it is finished.
· Let sit 5 minutes to warm the crabmeat, but do not boil again or crabmeat will break up.
· Mix crème fraiche with cayenne pepper and pinch of salt.

To Plate Up
In 6 warm soup bowls, ladle equal parts of the split pea soup, making sure you have crabmeat in each. Sprinkle with a few croutons and top with 1 dollop of crème fraiche. Serve immediately.

Happy St. Patty’s Day