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Yam and Split Pea Soup with Tarragon
Forks Over Knives, T. Colin Campbell and Caldwell Esselstyn
A delicious combination made special with a generous amount of tarragon. This is a very easy recipe.
1890 ml 8 c. vegetable broth or water
470 ml2 c. split peas
1 bay leaf
2 ml1/2 tsp. dry mustard
1 large red onion, chopped (about 2 cups)
3 medium yams, scrubbed but not peeled, diced (7 to 8 cups)
120 ml1/2 c. chopped fresh tarragon (about 3/4 oz.) or 2 tsp. dried
black pepper
Put the broth or water, split peas, bay leaf and mustard into a soup pot. Bring to a boil, then lower heat, cover, and simmer 40 minutes, or until the peas begin to break down. Add the red onion, yams, and tarragon and stir. Simmer for 30 minutes, or until the yams are tender and the peas are creamy.
This makes a lot of soup. I made half the recipe and it fit in a 3 quart pan.