Tarragon Split Pea Soup

It was a rainy Fall Monday and after a very full weekend I was not up for the nightly family food challenge – making dinner.  I wanted something easy, and comforting.  So it was to be a soup and salad evening.  As I peered out into my wet and waning garden I spied a large and lovely patch of tarragon that was still green and perky.  Though my husband and kids didn’t go for the optional ingredient (tarragon has a sort of fresh licorice taste), I thought the addition was a stroke of genius.  You be the judge.  Enjoy.

Split Pea Soup

Special Tools:  Blender

1 1/2 cups of diced yellow onion (about 1/2 a large onion)

2 tablespoons of Earth Balance spread or Butter

1 cup of dried green split peas, picked over, washed and drained

2 cups of chicken stock (if you are vegan you can use vegetable stock or all water)

3 cups of water

salt

2 tablespoons of minced fresh tarragon, plus more for garnish if desired

In a large pot over medium low heat melt the butter.  Add the onion and cook about 5 minutes until soft, stirring occasionally.  Add the peas, stock, water and a pinch of salt.  Stir. Bring to a boil.

Turn the heat down to low heat, add another pinch of salt and cover pot, leaving the top offset just a crack.  Simmer for 35 – 45 minutes or until the peas are soft.

If you want to get crazy, stir in the minced tarragon.  Otherwise you can add it later as an optional condiment to the soup.  Or, if you don’t like tarragon, leave it out.

Transfer soup in small batches to the blender, put on the blender top and hold it down with your hand while you blend.  CAUTION: Do not fill blender more than half way.  I am no scientist, but somehow hot liquids in a full blender equal kitchen disaster.  Trust me on this one. Continue to blend soup in batches transferring directly to soup bowls as you go.  Garnish with the fresh tarragon.

Lovely when served along with fresh bread and a salad of lettuce with apples, walnuts and cucumbers.

Let me know how you like it!

Cheers!
Jill