Green Pea Soup With Tarragon & Pea Sprouts |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A lovely spring recipe from Bon Appétit (April 2009) by The Bon Appétit Test Kitchen. Ingredients:
2 (16 ounce) packages frozen baby peas, divided (do not thaw) |
2 tablespoons extra virgin olive oil |
1 1/2 cups sliced shallots (about 11 ounces) |
4 cups vegetable broth (or more) |
3 tablespoons chopped fresh tarragon, divided |
plain nonfat yogurt, stirred |
fresh mixed sprouts (optional, preferably small pea sprouts) |
Directions:
1. Place 1 cup peas in microwave-safe bowl; set aside. Heat oil in heavy large saucepan over medium-high heat. Add shallots and sauté until golden and almost tender, about 7 minutes. Add remaining peas, 4 cups broth, and 2 tablespoons tarragon; bring to boil. Reduce heat to medium and boil until flavors blend and peas are tender, about 7 minutes. Cool slightly.
2. Working in batches, puree soup in blender until completely smooth. Return soup to same saucepan. Bring to simmer and thin with more broth by 1/4 cupfuls, if desired. Stir in remaining 1 tablespoon tarragon. Season with pepper.
3. Cook reserved 1 cup peas in microwave until warm, about 1 minute.
4. Ladle soup into 6 bowls. Drizzle lightly with yogurt. Sprinkle whole peas over and garnish with pea sprouts.
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