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!
- 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 oil
- 4 cups chicken or veggie broth or stock
- 2 cups water
- ½ teaspoon salt
- 1 cup split peas
- 2 cups fresh or frozen peas
- 1 cup water
- 3 tablespoons fresh tarragon
- garnish with fresh tarragon leaves, creme fraiche, and a drizzle of truffle oil (optional)
- 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, 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).
Keywords: spring pea soup, split pea soup