Emerald Isle Pea Soup with Tarragon Cream

Emerald Isle Pea Soup with Tarragon Cream 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
  • Method

  • 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.
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