Emerald Isle Pea Soup With Tarragon Cream

• 1 cup dried green split peas
• 1 large onion, chopped
• 3 celery ribs, thinly sliced
• 2 garlic cloves, minced
• 3 to 4 tarragon sprigs
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 4 cups chicken or vegetable stock
• 1/4 cup heavy whipping cream
• 1/4 cup sour cream
• 1 teaspoon minced fresh tarragon

1. Place first eight ingredients in a 4-qt. slow cooker. Cook, covered, on low until peas are tender, 4-5 hours.
2. Remove tarragon sprigs. Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to slow cooker and heat through.
3. Whisk whipping cream until slightly thickened. Whisk in sour cream and tarragon. Serve with soup.
4. Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan.

peas, onion, celery, garlic, tarragon sprigs, salt, pepper, chicken, heavy whipping cream, sour cream, tarragon

Taken from www.tasteofhome.com/recipes/emerald-isle-pea-soup-with-tarragon-cream/ (may not work)