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 Cr?me Fraiche Yield 6 servings Ingredients ? 1 cup medium chopped Spanish onions ? 1 tablespoon minced garlic ? 1/8 cup good olive oil ? ? 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 ? ? cup cr?me fraiche ? ? teaspoon or to taste cayenne pepper ? ? 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 cr?me 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 cr?me fraiche. Serve immediately. Happy St. Patty-s Day