This Split Pea Soup bridges the gap between winter and spring. It uses a unique combination of dried split peas and fresh (or frozen) English peas. Fennel bulb and tarragon give it delicious complexity and flavor! It’s Vegan-Adaptable!
We are not here to fit in, be well balanced, or provide examples for others. We are here to be eccentric, different, perhaps strange, perhaps merely to add our small piece, our little clunky, chunky selves, to the great mosaic of being. As the gods intended, we are here to become more and more ourselves.~ James Hollis
This springy Split Pea Soup is made with a combination of split peas and fresh peas, along with fennel bulb and tarragon. It’s full of flavor while remaining low in fat and calories, and the fiber from the split peas makes it filling and satisfying.
Fennel bulb adds another layer of flavor, a bit of complexity that split peas often need, and while I do prefer chicken broth here, veggie broth can be substituted for a vegan version. For those who crave a little extra richness, a couple of teaspoons of creme fraiche (or sour cream) can go a long way. The finishing touch is a drizzle of truffle oil. This, of course, is optional, but worth the splurge.
What you’ll need
- Dried Split Peas
- Fresh English peas- or use frozen peas!
- Onion (white or yellow)
- Celery
- Fennel bulb, cored and finely diced (1 cup)
- olive oil
- Stock or broth: chicken stock or veggie broth or stock
- Baby spinach ( for color and nutrients!)
- Fresh tarragon or sub basil or mint!
- Lemon juice, salt and pepper.
Optional Garnish: creme fraiche ( or sour cream) and a drizzle of truffle oil
How to Make Split Pea Soup
Step 1: Saute and simmer: In a heavy-bottomed pot or dutch oven, saute 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 and simmer on medium-low heat for 1-1 1/2 hours, stirring every so often until peas are tender.
Step 2: Make the pea puree! This soup has been “brightened-up” with a puree of fresh (or frozen) peas, spinach and tarragon, which we will add to the split pea soup, which gives the soup a bit of much-needed color as well as a silkier texture.
Step 3: Combine! When the split peas are tender, pour the pea puree into the soup. You can blend the soup until silky smooth if you like using an immersion blender, or leave some texture. I love the soup blended!
Step 4: Gently warm and adjust flavor adding salt and lemon to taste.
Step 5: Serve! Garnish the Split Pea Soup with tarragon leaves, microgreens, truffle oil and a drizzle of creme fraiche.
Serving suggestions
We love this soup served with our Savory Cheddar Scones, Leek Bread or Sourdough Biscuits! It’s hearty enough to be served on its own, or serve with a springy salad… like this one!
Storage
Leftovers will keep up to 4 days in the fridge in an airtight container, reheated gently on the stove. It makes a healthy midweek lunch. Freeze for up to 3 months ( without dairy).
More Split Pea Soup Recipes you’ll like!
Well I hope you enjoy this version of split pea soup- please let me know what you think in the comments below!
xoxo
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Split Pea Soup with Tarragon
- Prep Time: 15 mins
- Cook Time: 75 mins
- Total Time: 1 hour 30 minutes
- Yield: 6
- Category: Soup
- Method: stovetop
- Cuisine: Vegetarian
- Diet: Vegetarian
Description
This spring-inspired Split Pea Soup bridges the gap between winter and spring- using a unique combination of dried split peas with fresh peas. Fennel and Tarragon give it delicious complexity and flavor! Vegan-adaptable.
Ingredients
- 1 medium onion diced (white or yellow)
- 1 cup celery diced (2 stalks)
- 1 small fennel bulb, cored and finely diced (1 cup)
- 2 tablespoons olive oil
- 4 cups chicken or veggie broth or stock
- 2 cups water
- 1/2 teaspoon salt, more to taste
- 1 cup split peas
Pea puree
- 2 cups fresh or frozen peas
- handful baby spinach
- 1 cup water
- 3 tablespoons fresh tarragon
Garnish: stir in fresh lemon juice to taste, serve with fresh tarragon leaves, creme fraiche, and a drizzle of truffle oil (optional)
Instructions
- Saute: In a heavy-bottomed pot or dutch oven, saute 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.
- Simmer: Cover and simmer on medium-low heat for 1-1 1/2 hours, stirring every so often until peas are tender.
- Make the pea puree: In a blender add water, peas, spinach, and the fresh tarragon, and blend until silky smooth. This will give the soup a bright green color! Set aside.
- Combine: When the peas are tender, using an immersion blender, you could also blend the rest of the soup for a smooth consistency, or simply add the pea puree directly into the soup pot. Taste, adjust salt, and add lemon juice to taste.
- Gently warm it up before serving, taking care not to boil, or you will lose the lovely green color.
- Garnish with a swirl of cream fraise or sour cream, fresh tarragon, and a drizzle of truffle oil (optional).
Notes
The split pea soup will keep up to 4 days in the fridge and reheated gently on the stove. Or freeze ( without dairy) for up to 3 months.
Nutrition
- Serving Size: 1 ¼ cup
- Calories: 271
- Sugar: 9.3 g
- Sodium: 503.6 mg
- Fat: 7.3 g
- Saturated Fat: 1 g
- Carbohydrates: 37.5 g
- Fiber: 11.7 g
- Protein: 15.1 g
- Cholesterol: 4.8 mg
This is a wonderful springtime version to a recipe that I always associated with winter.
Glad you enjoyed this one Karin!
Sorry it should have said “optional”.
Wow, this is really stunning! Split pea soup has never looked so sexy. Really nice!
Thanks so much Steve- glad you enjoyed this!
Beautiful photo! Makes me want to eat it!
Thanks so much Ellen- give it a go and let us know what you think.
Ohhh, what lovely presentation – beautiful! And, once again, I’ve been hoping to find a recipe that adds … fennel this time. Thank you so much 🙂 . I look forward to trying this one at a future date. Hope your having a lovely weekend.
Thanks Heather! you as well!
Sounds so good! Need to try it once! Thank you for the recipe!