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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is the first thing I ever made that helped me truly appreciate the flavor of tarragon. Who knew that it would go so great with peas! It's a savory and deliciously nutritious green pea soup. Great for lunch. Ingredients:
1 tablespoon extra virgin olive oil |
1 vidalia onion, diced |
3 cups low sodium chicken broth (i make mine from better than bouillon chicken base) |
1/2 teaspoon kosher salt |
1 teaspoon white pepper, freshly ground |
1 (10 ounce) bag green peas, organic and frozen |
1 teaspoon tarragon |
1/2 teaspoon garlic powder |
1 tablespoon nonfat plain yogurt (optional) |
Directions:
1. In a medium pot over medium heat, cook the onions in the olive oil until soft.
2. Once the onions are cooked, add the broth, tarragon, garlic powder, and pepper. Bring to a boil.
3. Add the frozen peas and boil until cooked.
4. Next, you will blend the mixture in two batches. It is necessary to do it in batches so that the soup doesn't explode on you due to the heat! (Trust me, I did this.) Pour about half the mixture into a blender or food processor and liquify. Use a strainer to pour the first batch back into the pot. Blend the second batch and strain back into the pot as well.
5. Reheat or serve cold. Garnish with a little bit of yogurt if desired.
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