With the weather becoming ever so confusing I decided to share with you this lovely soup via Patricia on Grab a Plate, for the surprise of horrendous weather. A delicious warm liquid, accompanied with a delicate, cheesy crunch.
“A creamy and hearty soup is always welcome, especially during the cold weather. I say the time is right to make this easy Split Pea Soup with Parmesan-Thyme Crisps for your next meal!” -Patricia- Grab a Plate
- 2 tablespoons olive oil
- 1/2 cup diced carrot
- 1/2 cup diced celery
- 1/2 cup diced yellow onion
- 2 garlic cloves, minced
- 1/2 teaspoon salt, extra as needed
- 1/2 teaspoon fresh ground black pepper, extra as needed
- 1 teaspoon fresh thyme leaves
- 1-1/2 cups dried split peas, rinsed
- 2 cups vegetable broth
- 3 cups water
- 4-1/2 ounces grated or shredded Parmesan cheese
- 1/2 teaspoon fresh thyme leaves
For the Soup:
- Add the oil to a large pot or Dutch oven over medium heat. When hot, add the carrot, celery, onion, salt, pepper, and thyme. Cook for about 5 minutes or until the vegetables begin to soften. Add the garlic and cook for about 30 seconds.
- Add the vegetable broth, 2 cups of water, and the split peas.
- Bring the mixture to boil. Reduce the heat and cover partially with a lid. Cook for 45-60 minutes, or until the split peas are soft. When there is about 15 minutes of cooking time left, add the remaining 1 cup of water.
- Transfer half the mixture to a blender, and blend until smooth. Transfer back to the remaining soup and adjust the seasoning as needed.
- Serve hot in individual bowls with the Parmesan-Thyme Crisps as garnish.
- Preheat your oven to 300 degrees F. Line a baking pan with a silicone mat or parchment paper.
- Add 1-1/2 tablespoons of cheese per crisp (for a total of 6), mounded about 1/2-inch apart to the baking pan.
- Use the back of a spoon to spread the cheese thin into a circle, about 4 inches in diameter. Evenly divide the thyme and sprinkle over the top of each.
- Bake for about 5 minutes. Keep a close eye on them as they bake so they don’t burn. The edges should turn just slightly golden when done.
- Allow them to cool, then use a spatula to carefully remove them from the pan. Use one crisp to top each bowl of soup as garnish.