Pea and Taragon Soup

October 19, 2012
0 Stars
  • Serves 4
Author Notes

This soup tastes wonderful either chilled or warm and can easily be adapted to any season you like. —Anna Hezel

  • 4 shallots, roughly chopped
  • 2 tablespoons olive oil
  • 16 ounces frozen petite peas
  • 1/4 cup roughly chopped fresh tarragon
  • 2 cups chicken or vegetable broth
  • 1 cup whole milk
  • salt and pepper to taste
In This Recipe
  1. Heat the olive oil in a large soup pot over medium heat. Saute shallots until translucent.
  2. Add frozen peas, and stir to defrost and lightly cook. Add broth, milk, and tarragon and simmer for about 10-15 minutes.
  3. Process with an immersion blender and season with salt and pepper to taste.
  4. Serve either hot or chilled, garnished with fresh tarragon leaves.

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Anna Hezel

Recipe by: Anna Hezel

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