Green Pea Soup

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
4 (1 1/4 cup) servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 1 teaspoon olive oil
  • 1 large onion, sliced (about 1 1/2 cups)
  • 2 1/2 cups low-sodium chicken broth
  • 3/4 teaspoon dried tarragon
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • 1 (10-oz) bag frozen peas
  • 4 teaspoons plain nonfat yogurt, optional
Directions

In a large pot, heat the olive oil over moderately-low heat. Add the onion, cover and cook, stirring occasionally, until softened, about 5 minutes. Add the broth, tarragon, salt and a few turns of freshly ground black pepper and bring to a boil. Add the peas and cook just until defrosted.

In a blender, puree the soup in 2 batches until very smooth. If serving hot, return the soup to the pot and bring just to a simmer. If serving cold, transfer to the refrigerator to chill. Ladle into bowls. Stir the yogurt so that it is smooth and top each serving with a swirl of yogurt.


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4.3 54
Simple and good! Recipe is a keeper. Put it over a little goat cheese instead of using the yogurt. item not reviewed by moderator and published
Delicious and light on a hot summer night. Had to substitute fennel seed for tarragon; still yummy but anxious to try it exactly as she wrote it. A new staple in my house. item not reviewed by moderator and published
Quick, Easy, and Delicious!! item not reviewed by moderator and published
DELICIOUS!!! I use fresh tarragon which adds a nice light freshness. Absolutely love this soup! item not reviewed by moderator and published
This recipe is yummy and easy to make, but it's a tad bit bland. I have a pretty demanding palate and need for spice, so that could be the reason - I had to add quite a bit more seasoning. But it was a beautiful color and a nice starter or dish for a more heavily-flavored entrée. item not reviewed by moderator and published
Nothing this easy should be so good! First course dinner party recipe instead of salad. Make a day or two ahead. Go easy on the tarragon, otherwise it is perfect. I pair it with a creamy carrot soup and serve the two together in one soup plate, side by side, with a single gentle swirl to make a beautiful and easy presentation. Adjust liquid so they don't run together too much. Peas and carrots soup: both so easy and so springtime! Make double batches and freeze for another go. item not reviewed by moderator and published
Good, but not AS good as a bowl of split pea soup. item not reviewed by moderator and published
A really yummy soup. So quick to make and nutrious too. item not reviewed by moderator and published
I found this recipe while I was trying to find a good way to use up my frozen green peas in the freezer. It turned out that this soup was more than the leftover soup! The green color is beautiful and looks gorgeous. I added a spoonful of sour cream on top in stead of yogurt, and the soup was really delicious. item not reviewed by moderator and published
If you are intimidating about cooking this is the recipe is for YOU. Easy Easy Easy! The color is STUNNING. I added celery and 1 glove of garlic to up the nutrition value and add a little more flavor depth. Also added basil instead of tarragon. I used what I had on hand. My two favorites onion and peas! Can't get any better. I used the plain yogurt to swirl in. I like the sour taste and much healthier for you. i will definitely add this to my monthly mix of mainstay meals. item not reviewed by moderator and published

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