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Emerald Isle Pea Soup with Tarragon Cream Recipe

Emerald Isle Pea Soup with Tarragon Cream Recipe
Emerald Isle Pea Soup with Tarragon Cream Recipe photo by Taste of Home
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Emerald Isle Pea Soup with Tarragon Cream Recipe

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This elegant and easy soup evokes memories of our honeymoon in Ireland and has become a true family favorite. The tarragon spice makes it taste so bright and springy. —Sharon Marks, Waukesha, Wisconsin
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 4 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 4 hours

Ingredients

  • 1 cup dried green split peas
  • 1 large onion, chopped
  • 3 celery ribs, thinly sliced
  • 2 garlic cloves, minced
  • 3 to 4 tarragon sprigs
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cups chicken or vegetable stock
  • TOPPING:
  • 1/4 cup heavy whipping cream
  • 1/4 cup sour cream
  • 1 teaspoon minced fresh tarragon

Directions

Place first eight ingredients in a 4-qt. slow cooker. Cook, covered, on low until peas are tender, 4-5 hours.
Remove tarragon sprigs. Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to slow cooker and heat through.
Whisk whipping cream until slightly thickened. Whisk in sour cream and tarragon. Serve with soup.
Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan.
Yield: 6 servings

Test Kitchen tips
  • This is thinner than most pea soups, but our panel enjoyed its lighter consistency—perfect for pairing with the rich tarragon cream topping.
  • Tarragon has a sweet, delicate, licoricelike flavor. It goes well with mustard and cream, and is often used in seafood, chicken and egg dishes.
  • Originally published as Emerald Isle Pea Soup with Tarragon Cream in Simple & Delicious April/May 2018

    Nutritional Facts

    1 cup soup with 4 teaspoons tarragon cream: 198 calories, 6g fat (4g saturated fat), 14mg cholesterol, 762mg sodium, 26g carbohydrate (5g sugars, 9g fiber), 12g protein.

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    • 1 cup dried green split peas
    • 1 large onion, chopped
    • 3 celery ribs, thinly sliced
    • 2 garlic cloves, minced
    • 3 to 4 tarragon sprigs
    • 1 teaspoon salt
    • 1/4 teaspoon pepper
    • 4 cups chicken or vegetable stock
    • TOPPING:
    • 1/4 cup heavy whipping cream
    • 1/4 cup sour cream
    • 1 teaspoon minced fresh tarragon
    1. Place first eight ingredients in a 4-qt. slow cooker. Cook, covered, on low until peas are tender, 4-5 hours.
    2. Remove tarragon sprigs. Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to slow cooker and heat through.
    3. Whisk whipping cream until slightly thickened. Whisk in sour cream and tarragon. Serve with soup.
      Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan.
      Yield: 6 servings

    Test Kitchen tips
  • This is thinner than most pea soups, but our panel enjoyed its lighter consistency—perfect for pairing with the rich tarragon cream topping.
  • Tarragon has a sweet, delicate, licoricelike flavor. It goes well with mustard and cream, and is often used in seafood, chicken and egg dishes.
  • Originally published as Emerald Isle Pea Soup with Tarragon Cream in Simple & Delicious April/May 2018

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