Emerald Isle Pea Soup with Tarragon Cream
PREP: 20 min. • COOK: 4 hours MAKES: 6 servings
This easy soup evokes memories of our honeymoon in Ireland. The tarragon makes it taste so bright and springy. —Sharon Marks, Waukesha, WI
1 cup dried green split peas
1 large onion, chopped
3 celery ribs, thinly sliced
2 garlic cloves, minced
3 to 4 tarragon sprigs
1 tsp. salt
1/4 tsp. pepper
4 cups chicken or vegetable stock
1/4 cup heavy whipping cream 1/4 cup sour cream
1 tsp. minced fresh tarragon
1. Place first eight ingredients in a 4-qt. slow cooker. Cook, covered, on low until peas are tender, 4-5 hours.
2. Remove tarragon sprigs. Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to slow cooker and heat through.
3. Whisk the whipping cream until slightly thickened. Whisk in the sour cream and tarragon. Serve with soup.
PER SERVING 198 cal., 6g fat (4g sat. fat), 14mg chol., 762mg sod., 26g carb. (5g sugars, 9g fiber), 12g pro.
FREEZE OPTION Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan.