Yam and Split Pea Soup with Tarragon
- 8 cups (2 quarts) vegetable broth or water
- 2 cups split green peas
- 1 bay leaf
- ½ teaspoon dry mustard
- 1 large red onion, chopped (about 2 cups)
- 3 medium yams, diced (7 to 8 cups)
- ½ cup chopped fresh tarragon (about a ¾-ounce container) or 2 teaspoons dried
- Black pepper
Instructions:
This soup is simple and so delicious with its subtle tarragon taste and the slightly sweet yams.
- 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.