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
Units
Scale
- 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