Chilled Pea and Tarragon Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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. 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 |
Directions:
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. Season soup to taste with salt and pepper. Ladle into bowls. Garnish each with small amount of crème fraîche and tarragon leaves and serve.
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