Split Pea Soup
A classic fall dish, our take on Split Pea Soup at Tarragon is full of natural, earthy flavor and holiday warmth.
8 oz Bacon, small diced
1 Cup Yellow Onion, small diced
1 Cup Celery, Small Diced
2 tsp Garlic, Minced
5 Qt Chicken Stock
1.5# Split Peas
2 C Idaho Potatoes, medium diced
1 Smoked Ham Hock
1 Bay Leaf
3 T Kosher Salt
2 t Black Pepper
Render the bacon in a large stock pot over medium heat until cooked but not crispy. Add the onions and celery and cook until the onions are translucent, about 5 minutes. Add the garlic and cook until fragrant, an additional 2 minutes.
Add the remaining ingredients and bring to a boil. Reduce to a simmer, and cook until the split peas are soft and the potatoes are fork tender, about one hour.
Remove the ham hock and either pull the meat to add later, or allow it to cool for a small dice to add later.
Using a blender, puree the soup until smooth in consistency and season to taste.
Note: This soup is better the next day, it will be slightly thicker, and more flavorful.
Let us know in the comments how your split pea soup dish turns out!