Appetizers / Soups / Salads

SPLIT PEA SOUP WITH CARROTS, LEEKS, AND TARRAGON is for Soup.

SPLIT PEA SOUP WITH CARROTS, LEEKS, AND TARRAGON takes several minutes to prepare.

SPLIT PEA SOUP WITH CARROTS, LEEKS, AND TARRAGON takes several minutes to cook.

SPLIT PEA SOUP WITH CARROTS, LEEKS, AND TARRAGON makes 6 servings.

The ingredients for SPLIT PEA SOUP WITH CARROTS, LEEKS, AND TARRAGON are:

2 cups dried green split peas
2 small inner celery ribs with leaves, chopped
1/4 cup minced fresh Italian parsley, plus more for garnish
1 teaspoon dried tarragon
1 dried bay leaf
1/4 cup olive oil
4 medium carrots, peeled and chopped
3 medium leeks; roots, tough outer layers, and dark green parts removed; white and light green parts washed, halved, and sliced into thin rings
Salt and ground black pepper

Here is how you make SPLIT PEA SOUP WITH CARROTS, LEEKS, AND TARRAGON:

1. Pick through split peas and remove any stones or foreign matter. Rinse split peas and place them in large soup kettle along with 9 cups water, plus celery, parsley, tarragon, and bay leaf. Bring mixture to boil and simmer briskly, stirring occasionally, until split peas become quit soft and start to dissolve, about 30 minutes.2. Meanwhile, heat oil in large skillet. Add carrots and leeks; sauté over medium heat until softened, about 10 minutes.3. Add vegetables to soup along with salt and pepper to taste. Simmer briskly until soup thickens, about 30 minutes.4. Remove and discard bay leaf; adjust seasonings. Ladle soup into warm bowls, garnish with minced parsley, and serve.Number of Servings: 6Recipe submitted by SparkPeople user LUCIFERA.

The nutritional information for SPLIT PEA SOUP WITH CARROTS, LEEKS, AND TARRAGON is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 200.1

• Total Fat: 9.2 g
• Cholesterol: 0.0 mg
• Sodium: 44.9 mg
• Total Carbs: 24.6 g
• Dietary Fiber: 7.6 g
• Protein: 6.6 g

The dietary needs meet for SPLIT PEA SOUP WITH CARROTS, LEEKS, AND TARRAGON is Vegetarian