Tarragon Split Pea Soup Recipe
Recipe adapted from Bon Appetit magazine, April 2009
- 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
- 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.