Directions:
- Combine parsley, olive oil, and 2 tablespoons tarragon in a blender; blend until smooth. Strain mixture through a fine-mesh sieve, pressing on chopped herbs. Reserve 1 tablespoon herb oil (discard herb solids).
- In a saucepan, combine shallots, broth, and 2 cups water; bring to a boil. Reduce heat to medium low and simmer, partially covered, until shallots are tender (10 minutes). Add peas; simmer until cooked (3 minutes).
- Working in batches, transfer pea mixture to blender with avocado, yogurt, remaining 2 tablespoons tarragon, and salt and pepper; blend until smooth. (You can also use an immersion blender to blend soup in saucepan.) Divide soup among 4 bowls, drizzle with reserved herb oil, and garnish with additional tarragon leaves.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1565.88 Kcal (6556 kJ) | ||
| Calories from fat | 778.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 86.49g | 133% | |
|---|---|---|---|
| Cholesterol | 7.29mg | 2% | |
| Sodium | 3574.66mg | 149% | |
| Potassium | 3407.82mg | 73% | |
| Total Carbs | 172.94g | 58% | |
| Sugars | 56.04g | 224% | |
| Dietary Fiber | 45.14g | 181% | |
| Protein | 45.7g | 91% | |
| Vitamin C | 129.2mg | 215% | |
| Iron | 19.1mg | 106% | |
| Calcium | 378.6mg | 38% | |
| Amount Per 100 g | |||
| Calories | 107.66 Kcal (451 kJ) | ||
| Calories from fat | 53.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.95g | 133% | |
|---|---|---|---|
| Cholesterol | 0.5mg | 2% | |
| Sodium | 245.77mg | 149% | |
| Potassium | 234.3mg | 73% | |
| Total Carbs | 11.89g | 58% | |
| Sugars | 3.85g | 224% | |
| Dietary Fiber | 3.1g | 181% | |
| Protein | 3.14g | 91% | |
| Vitamin C | 8.9mg | 215% | |
| Iron | 1.3mg | 106% | |
| Calcium | 26mg | 38% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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