Friday, January 20, 2012

Yam and Split Pea Soup with Tarragon

Here's a recipe on the menu this weekend, that we are all enjoying (Mom is in town) and thought you'd like to see it too!  It is from the book Forks Over Knives, which I will tell you more about later...

8 cups (2 quarts) vegetable broth or water
2 cups split green peas
1 bay leaf
1/2 teaspoon dry mustard
1 large red onion, chopped (about 2 cups)
3 medium yams, diced (7-8 cups)
1/2 cup chopped fresh tarragon (about 3/4 oz. container) or, I used 2 teaspoons 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.  I put it in the crock pot to let it simmer until dinner, and it was great!  Serve with a salad or corn muffins.



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