Yam and Split Pea Soup with Tarragon

Tue, 04/03/2012 - 10:11 — Eve

Source:

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.

Ingredients:

Showing original units. Show metric

Unit conversions are done automatically, so there may be errors. Furthermore, the computer cannot currently translate from volume measurements to weight measurements, as is customary for dry ingredients in metric-unit recipes. Please cook with care, and let us know how we can make our computer smarter!

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

Instructions:

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.

Notes:

This makes a lot of soup. I made half the recipe and it fit in a 3 quart pan.

Seasons:

Major Ingredients:

You are here