Author Notes: This soup tastes wonderful either chilled or warm and can easily be adapted to any season you like. —Anna Hezel
shallots, roughly chopped
tablespoons olive oil
ounces frozen petite peas
cup roughly chopped fresh tarragon
cups chicken or vegetable broth
cup whole milk
salt and pepper to taste
- Heat the olive oil in a large soup pot over medium heat. Saute shallots until translucent.
- Add frozen peas, and stir to defrost and lightly cook. Add broth, milk, and tarragon and simmer for about 10-15 minutes.
- Process with an immersion blender and season with salt and pepper to taste.
- Serve either hot or chilled, garnished with fresh tarragon leaves.