I like simple. Simple pleasures, simple life, simple food. Simple is flexible. Go with the flow. Simple is something you can make when it’s 2am and you just got home from a late night at the bars and, suddenly, have this weird craving for soup. Yes sir, simple is my friend.
Take this recipe as a gentle suggestion on the path towards deliciousness; with many side trails to take and trees to climb. Don’t like the green color? Go with yellow, or half and half (I tossed in some leftover yellow). Tarragon not your thing? Go with thyme, or rosemary, or whatever fresh leftover herbs you have sitting in your fridge, otherwise destined for the trash. Go nuts. Hooray simple.
1 onion; chopped
1 large carrot; chopped
1 celery stalk; chopped
1 russet potato; chopped into 1 inch pieces
1 1/2 cups split peas; rinsed and drained
4 or more cups of stock (or water)
1 tablespoon dried parsley
1 teaspoon dried tarragon
salt to taste
Heat your pot medium and sweat the onion, carrot and celery until the onion is transclucent. Add the remaining ingredients and bring to a boil. Simmer for 20-30 minutes, until everything is soft and smells (tastes!) delicious. Remove from heat and let cool a bit and either blend with an immersion blender or in a standard drink blender a few cups at a time. Enjoy.