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Bon Appétit

Chilled Pea and Tarragon Soup

4.5

(7)

Cold pea soup is a classic spring starter for a sophisticated English dinner. While mint is the time-honored herb of choice, tarragon makes for an appealing change.

Recipe information

  • Yield

    Serves 6

Ingredients

1 tablespoon butter
1 small onion, chopped
1 tablespoon all purpose flour
2 14 1/2-ounce cans chicken broth
1 10-ounce package frozen peas or 1 pound fresh peas, shelled
2 teaspoons chopped fresh tarragon
Crème fraîche or sour cream
Fresh tarragon leaves

Preparation

  1. Step 1

    Melt butter in heavy medium saucepan over medium-low heat. Add onion and sauté until tender, about 8 minutes. Add flour and stir 2 minutes. Gradually mix in broth. Add peas and chopped tarragon. Simmer until peas are very tender, about 15 minutes. Drain peas, reserving broth. Puree peas in processor. Add 1/2 cup broth and puree until smooth. Gradually blend in remaining broth. Transfer to medium bowl and refrigerate until well chilled. (Can be made 1 day ahead.)

  2. Step 2

    Season soup to taste with salt and pepper. Ladle into bowls. Garnish each with small amount of crème fraîche and tarragon leaves and serve.

TagsCold SoupSoupSoup/StewOnionRoot VegetableVegetablePeaBean and LegumeTarragonHerbs & SpicesSour CreamDairyStarterDinnerNut FreeEasySimmerFood ProcessorBon Appétit
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