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
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Ingredients
- 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
Directions
-
Shell the peas, and set aside.
-
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).
-
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).
-
Return the pea puree to the saucepan, and add the milk. Adjust salt to taste.
-
Make the yogurt by combining all ingredients and stir until it's the right consistency for a dollop or swirl.
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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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