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
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
1/4 cup heavy whipping cream
1/4 cup sour cream
1 teaspoon minced fresh tarragon
Place first 8 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.