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
Provided by Taste of Home
Categories Lunch
Time 4h20m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 198 calories, Fat 6g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 762mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 9g fiber), Protein 12g protein.
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