I titled this post tarragon because I knew if I titled it “Pea Soup”, you likely woudn’t even open the post. But, this pea soup is really unique, way too simple, and tastes really good.
This recipe comes from a great cookbook that is a follow up to the movie “Forks Over Knives” – which is truly eye opening. Anyway, the cookbook has the same name… “Forks Over Knives.” The recipe…
Yam and Split Pea Soup and Tarragon – serves 6-8
8 cups vegetable broth or water
2 cups split peas
1 bay leaf
1/2 tsp. dry mustard
1 large red onion, chopped (about 2 cups)
2 medium yams or sweet potatoes (about 4-5 cups)
1/2 cup chopped fresh tarragon or 2 tsp. dried
Pur the broth or water, split peas, bay leaf, and mustard into a soup pot. Bring to a boid, then lower heat, cover, and simmer 40 minutes, or until peas begin to break down. Add the red onion, yams, and tarragon, stir. Simmer 30 minutes, or until the yams are tender and the peas are creamy.