Emerald Isle Pea Soup With Tarragon Cream Recipes
GREEN PEA SOUP WITH TARRAGON AND PEA SPROUTS
Provided by Bon Appétit Test Kitchen
Categories Soup/Stew Blender Microwave Appetizer Sauté Low Fat Vegetarian Quick & Easy Yogurt Low Cal High Fiber Dinner Lunch Pea Healthy Low Cholesterol Tarragon Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- 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. 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.
- Cook reserved 1 cup peas in microwave until warm, about 1 minute.
- Ladle soup into 6 bowls. Drizzle lightly with yogurt. Sprinkle whole peas over and garnish with pea sprouts.
- *Available at natural foods stores and Asian markets.
FRESH PEA SOUP WITH TARRAGON
Steps:
- In a saucepan cook onion in butter, covered, over moderate heat, stirring occasionally, 5 minutes, or until tender. Add peas and broth and simmer, uncovered, 5 minutes, or until peas are tender. Stir in tarragon.
- In a blender purée soup until smooth and pour through a coarse sieve back into pan. Heat soup over moderate heat until hot and remove pan from heat. Add white pepper and salt to taste and stir in all but 2 teaspoons buttermilk.
- Divide soup between 2 bowls and gently spoon half of remaining buttermilk onto each serving.
CHILLED PEA AND TARRAGON SOUP
Categories Soup/Stew Herb Vegetable Freeze/Chill Spring Chill Bon Appétit
Yield Serves 6
Number Of Ingredients 8
Steps:
- 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.)
- Season soup to taste with salt and pepper. Ladle into bowls. Garnish each with small amount of crème fraîche and tarragon leaves and serve.
TARRAGON PEA SOUP
This recipe is simple to make using frozen peas and stock made from a bouillon cube, ingredients that you are likely to have at hand.
Provided by elisabeth the only
Categories < 4 Hours
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt the butter in a large pan overmedium low heat. Add the onion, leeks, and rice. Cover and cook stirring accasionally for about 10 minutes until the vegetables are softened.
- Add he peas, water, bouillin cube, and arragon and bring just to a boil. Season a little pepper. Cover an simmer gently occasionally stirring for about 35 minutes until the vegetables are very tender.
- Let the soup cool slihtly, then transfer to a blender or food processor and process to a smooth puree in batches if necessary. (If using a food processor strain of the coooking liquid and preserve. Puree the soup solids with enough cooking liquid to moisture them, then combine with the remining liquid.)
- Return the soup to the pan. Taste and adjust the seasoning. Gently reheat the soup over low heat for about 10 minutes until hot.
- Ladle into warm bowls and garnish with hard cooked egg or crootons.
Nutrition Facts : Calories 197.9, Fat 2.7, SaturatedFat 1.4, Cholesterol 5, Sodium 210.1, Carbohydrate 35.1, Fiber 8.2, Sugar 11.6, Protein 9.8
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