Emer­ald Isle Pea Soup with Tar­ragon Cream

PREP: 20 min. • COOK: 4 hours MAKES: 6 serv­ings

Simple & Delicious - - ON THE MENU -

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

TOP­PING

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.

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