Summer Pea Soup with Lemon-Tarragon Yogurt

By • July 27, 2010 2 Comments

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Author Notes: This recipe came about after I cleaned out my refrigerator, and made a list of all the beautiful produce I was hoarding and in danger of not using, and started coming up with recipes to use them up. This one is the biggest hit so far. And it's so easy and quick!ehrrin


Serves 4

for the soup

  • 2 cups fresh peas, shelled
  • 2 tablespoons unsalted butter
  • 2 tablespoons minced sweet onion
  • 1 cup light vegetable broth
  • 1 cup water
  • 1 tablespoon minced fresh tarragon
  • 1 1/2 teaspoons grated lemon zest
  • 2 teaspoons granulated sugar
  • to taste salt
  • 1 cup milk (I used 2%)
  • a few drops fruity extra virgin olive oil, for serving

for the yogurt

  • 6 tablespoons Icelandic or Greek yogurt (plain)
  • 1 tablespoon minced fresh tarragon
  • 1-2 teaspoons grated lemon zest
  • 2-3 tablespoons milk/half&half/cream
  • to taste coarse sea salt & freshly ground black pepper
  1. Shell the peas, and set aside.
  2. Melt the butter in a saucepan (large enough to use an immersion blender, if using). Add the minced onion, and cook over medium heat for a couple minutes until the onion is soft and translucent. Add the peas, and stir to coat. Cook for a minute, then add the water, broth, tarragon, zest and sugar. Cover and cook over medium heat, until peas are tender (about 4-5 minutes).
  3. When peas are tender, use an immersion blender to puree completely (or let cool slightly, and puree in batches using a food processor or blender).
  4. Return the pea puree to the saucepan, and add the milk. Adjust salt to taste.
  5. Make the yogurt by combining all ingredients and stir until it's the right consistency for a dollop or swirl.
  6. Dish the soup into bowls, and top each serving with a dollop or swirl of the yogurt. Drizzle a little olive oil and grind some fresh pepper on top. Best when served with some warm homemade bread!

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