While Saint Patrick’s Day is mostly associated with corned beef and cabbage, there are plenty of recipes that will fit in for the festivities.
For example, this unqiue citrus twist on the traditional pea soup is billed as the perfect recipe for the upcoming Irish festivities.
“This is one of our favourite St. Patrick’s Day meals that also tastes great other times of the year,” the team at Taste of Home says. “You can add cayenne or lemon pepper for a little kick.”
Every year on March 17, St Patrick’s Day has been observed as early as the 10th century to honor the patron saint of Ireland.
Credited with bringing Christianity to parts of Ireland, the holiday is believed to mark his death and is meant to honor the patron saint, although his actual status as such by the Church is debated, according to History.com.
The celebration is associated with a number of traditions, ranging from preparing classic Irish food and parades, to decorating homes with shamrocks and leprechauns.
READ MORE: St. Patricky’s Day quick: 30 quick questions to test your knowledge
Instructions
1. In a Dutch oven, place peas, vegetable broth, potato, green onions and lemon.
2. Cover and cook over medium heat for 15 minutes or until vegetables are tender.
3. Remove soup from heat; cool slightly.
4. Remove lemon quarters, squeezing out excess juice into soup.
5. Stir in mint, garlic powder and salt.
6. Process in batches in a blender until smooth; return to pan and heat through.
7. If desired, garnish with nonfat Greek yogurt, croutons and fresh mint leaves.
This recipe was originally published in Taste of Home.
