Photo: Green Pea Soup Recipe
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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By MBTrevFinn
Quincy, MA
on December 06, 2011
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DELICIOUS!!! I use fresh tarragon which adds a nice light freshness. Absolutely love this soup!
By The Petite Gourmet
Portland, OR
on September 08, 2011
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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.
By Arizona Cooking...
Arizona
on May 26, 2011
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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.
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