Split Pea Soup with Tarragon
Total Time
1 hour and 30 minutes
Prep Time
15 minutes
Cook Time
1 hour and 15 minutes
Rating
5 out of 5 stars
(3)
Ingredients
6 servings
- 1 medium onion diced (white or yellow)
- 1 cup celery diced (2 stalks)
- 1 small fennel bulb, cored and finely diced (1 cup)
- 2 tablespoons olive oil
- 4 cups chicken or veggie broth or stock
- 2 cups water
- ½ teaspoon salt, more to taste
- 1 cup split peas
- 2 cups fresh or frozen peas
- handful baby spinach
- 1 cup water
- 3 tablespoons fresh tarragon
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Preparation
Step 1
Saute
Step 2
In a heavy-bottomed pot or dutch oven, saute the onion, celery and fennel in the oil over medium heat for 10 minutes, or until tender. Add broth and water, split peas and salt. Bring to a boil.
Step 3
Simmer
Step 4
Cover and simmer on medium-low heat for 1-1 1/2 hours, stirring every so often until peas are tender.
Step 5
Make the pea puree
Step 6
In a blender add water, peas, spinach, and the fresh tarragon, and blend until silky smooth. This will give the soup a bright green color! Set aside.
Step 7
Combine
Step 8
When the peas are tender, using an immersion blender, you could also blend the rest of the soup for a smooth consistency, or simply add the pea puree directly into the soup pot. Taste, adjust salt, and add lemon juice to taste.
Step 9
Gently warm
Step 10
it up before serving, taking care not to boil, or you will lose the lovely green color.
Step 11
Garnish
Step 12
with a swirl of cream fraise or sour cream, fresh tarragon, and a drizzle of truffle oil (optional).
Step 13
Save recipe for the next time?
