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Spring Pea Soup!

Simple tasty Split Pea Soup with Tarragon and Fennel | www.feastingathome.com

4.3 from 3 reviews

This Spring 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! 

Scale

Ingredients

Instructions

  1. 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.
  2. Cover, simmer on medium low heat 1 hour and 15 minutes, checking and giving a stir after 1 hour.
  3. 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.
  4. 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.
  5. Gently warm it up before serving taking care not to over boil or you will loose the lovely green color.
  6. Garnish with fresh tarragon, and a drizzle of truffle oil (optional).

Keywords: spring pea soup, split pea soup

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