Spring English Pea Tarragon Soup Recipes

SPRING ENGLISH PEA & TARRAGON SOUP RECIPE

Spring English Pea & Tarragon Soup Recipe image

Provided by Foodiewife

Number Of Ingredients 11

Ingredients

5 cups fresh English Peas, shelled*
1 large shallot, finely diced (about 3 Tablespoons)
Fresh Tarragon (about 1 Tablespoon), finely chopped
1 Tablespoon olive oil
1 Tablespoon unsalted butter
1/4 tsp white pepper (black is okay)
4 cups low-sodium chicken broth (or vegetable broth)
2 Tablespoons Parmesan cheese (finely grated)
1/4 cup heavy cream
2 Teaspoons fresh lemon juice
OPTIONAL: Potato starch, to thicken the soup

Steps:

Shell the peas (unless you can fine already shelled fresh peas, as I did at my local Costco). In a Dutch Oven, heat the olive oil and butter, until melted Add the shallots and cook until tender, 2-3 minutes. Season with white pepper. Add the tarragon (or choice of fresh herbs) Add 4 cups of the peas, reserving 1 cup. Add enough chicken (or vegetable) stock to cover the peas. Cover the pot, and cook for about 12 minutes, over medium heat. The peas should feel tender, but not mushy. If you have an immersion blender, puree the soup until you can't see any large chunks of peas. Otherwise, carefully puree in batches in a blender. Add the heavy cream, Parmesan cheese and lemon juice, and taste for seasonings, adding coarse salt as necessary. If the soup seems to thin, I like to use potato starch as a thickener (cornstarch can work, too). To about 2 Tablespoons of potato starch, add a ladle full of the soup and whisk together, removing the lumps. Slowly add the thickener back into the soup. The consistency of the soup should be creamy, not watery...but not really thick like baby food. Simply add more chicken/vegetable stock, if necessary. Add the reserved peas into the soup, cover and allow to cook for about 3 minutes. Serve with a lemon wedge, so that you can add more citrus flavor, if desired.

FRESH PEA SOUP WITH TARRAGON

Fresh Pea Soup with Tarragon image

Categories Soup/Stew Dairy Herb Quick & Easy Pea Spring Tarragon Gourmet

Yield Makes about 3 cups, serving 2

Number Of Ingredients 8

Ingredients

3/4 cup chopped onion
2 teaspoons unsalted butter
3 cups shelled fresh or frozen peas
2 1/2 cups low-salt chicken broth
2 teaspoons chopped fresh tarragon leaves
freshly ground white pepper to taste
1/3 cup well-shaken buttermilk
Accompaniment if desired: toasted French bread

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

Chilled Pea and Tarragon Soup image

Categories Soup/Stew Herb Vegetable Freeze/Chill Spring Chill Bon Appétit

Yield Serves 6

Number Of Ingredients 8

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

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

Tarragon Pea Soup image

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

Ingredients

2 teaspoons butter
1 onion, finely chopped
2 leeks, finely chopped
1 1/2 tablespoons white rice
4 1/2 cups frozen peas
4 cups water
1 vegetable bouillon cube
1 1/2 teaspoons tarragon
salt and pepper
crouton (to garnish)

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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