Tarragon Split Pea Soup with Fennel

Tarragon Split Pea Soup with Fennel
Created By: Chef Sylvia Fountaine, Feasting at Home
Use: Green Split Peas
Yields: 6 servings
Vegetarian option provided

Tarragon Split Pea Soup with Fennel
Recipe and photo courtesy of Chef Sylvia Fountaine, Feasting at Home

Ingredients:
1 medium onion diced (white or yellow)

1 cup celery diced (2 stalks)

1 small fennel bulb, cored & finely diced (1 cup)

2 tablespoons oil

4 cups chicken or vegetable broth or stock

2 cups water

1/2 teaspoon salt

1 cup dry PNW Co-op split peas, rinsed & sorted. Remove any non-pea material before cooking.

2 cups frozen peas

1 cup water

2 tablespoons fresh tarragon

Garnish with fresh tarragon leaves, creme fraiche, and a drizzle of truffle oil (optional)

Instructions:
In a heavy-bottomed pot or dutch oven, sauté the onion, celery and fennel in the oil over medium heat for 10 minutes, or until tender. Add broth and water, split peas and salt. Bring to a boil.

Cover, simmer on medium-low heat 1 hour and 15 minutes, checking and giving a stir after 1 hour.

In a blender, add 1 cup water, 2 cups frozen peas and the fresh tarragon, and blend until smooth. This will give the soup a bright green color.

At this point you could also blend the rest of the soup for a smooth consistency, or simply add the blended frozen pea/tarragon mixture directly into the soup pot. Taste, adjust salt.

Gently warm it up before serving, taking care not to over boil or you will loose the lovely green color.

Garnish with fresh tarragon, and a drizzle of truffle oil (optional).

For more delicious recipes from Chef Sylvia Fountaine, please visit Feasting at Home