SPLIT PEA SOUP WITH TARRAGON CREAM

Preparation Method :

• Put sour cream in a bowl and stir in tarragon. Set aside.
• Heat the oil in a saucepan over medium heat. Add onion and fry until translucent, about 2 minutes. Add peas and stir several times.
• Add water and salt and raise heat to high. Bring to the boil, reduce heat to low and cover. Simmer until peas are tender, 45 minutes.
• Puree soup in a liquidiser. Return to same pan and bring to a simmer. Add salt and pepper to taste.
• Ladle hot soup into warmed bowls and add a dollop of tarragon cream to each. Serve at once.