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Tarragon Split Pea Soup

Tarragon Split Pea Soup Recipe

Recipe adapted from Bon Appetit magazine, April 2009
Servings 4 Servings


  • 1 no package frozen peas, thawed
  • 2 tbsp extra-virgin olive oil
  • 2 nos shallots, sliced
  • 4 cups vegetable broth
  • 1 tbsp chopped fresh tarragon
  • salt
  • Black pepper, ground
  • Plain nonfat yogurt or sour cream, for serving


  • Heat oil in a medium size pot over medium heat. Add shallots and sauté until golden and almost tender, about 5 minutes. Add the peas and broth (or water, if using), tarragon, salt and pepper, and bring to a boil.
  • Reduce heat to low and cook until flavors blend and peas are tender, about 5 minutes.
  • Cool slightly. Working in batches, puree soup in blender until completely smooth, or use a hand blender. Return to the same pot and reheat. Thin with more broth/water to the desired consistency. Correct seasoning with salt and pepper.
  • Ladle Tarragon Split Pea Soup into 6 bowls and serve with yogurt or sour cream.