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

• 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.

spanish onions, garlic, olive oil, oregano, kosher salt, chicken broth, lump crabmeat, creme fraiche, cayenne pepper, croutons, carrots, peas

Taken from www.epicurious.com/recipes/member/views/grand-central-oyster-bar-chef-has-green-thumb-for-st-patricks-day-green-split-pea-soup-with-lump-crabmeat-56defe13b6dcf82a5d27cffe (may not work)