Step 1

Rinse yellow split peas and combine in a 4- to 5-quart slow cooker with broth, carrots,onion, potatoes, garlic, tarragon, and pepper. Cover and cook on high for 3–4 hours, or low for 4-5 hours.

Step 2

During the last 10 minutes of cooking, stir in peas and sherry (if using); cook until warmed through. Taste and adjust seasonings, adding more tarragon if desired. Serve in bowls, topping each with 2 tablespoons sour cream and a sprinkle of cayenne pepper.