A Little More Soup: This Time It’s Split Pea Soup
I haven’t forgotten about soups! There’s a rule somewhere, that says I can’t write about soups everyday, or every three days, or whatever. And then there’s a rule that says I should write about soups and the rest of you can wait until I get done. So, I’m going to try to split the difference. Which brings us to one of the best creamy soups I’ve ever made — a nice little split pea soup.
I don’t remember a good soup I don’t like, so I’m not much of a fair guide on this. But this soup’s got a rich creamy texture that doesn’t come from eggs or cream, but from a small addition of potatoes instead. That does something that’s makes this soup slightly different. And it’s also vegetarian (though you could use chicken stock and butter, if you like). What really sets this off, though, is the little addition of bacon and a whole lot of tarragon for the garnish. It adds just the right touch of finesse.
Oh, and yes, the peas come through like you wouldn’t believe.
- 4-5 sticks bacon, cooked well done and crushed
- 2 leeks, sliced, using white and light green parts
- 1/4 cup olive oil
- 8 cups vegetable stock
- 2 small potatoes, peeled and chopped
- 1 lb. snap peas, trimmed
- 2 romaine hearts, chopped
- 3 Tbsp. fresh tarragon, more for garnish
- 1/2 c. buttermilk
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Start by cooking the bacon and saving it for later.
- Cook leeks in oil in a medium pot until tender. Add chicken stock and potatoes, then simmer until potatoes are tender.
- Add snap peas and romaine hearts, and simmer until bright green and peas are cooked.
- Puree (in batches) along with fresh tarragon until smooth, then strain.
- Stir in buttermilk. Season with salt and freshly ground black pepper. Add bacon and some more tarragon for a garnish.