Place the oil into a saucepan over a low heat, add the onions and stir, season to taste with salt and pepper, add 1/2 cup chicken stock. Slowly cook until translucent, about 2 minutes. Remove from the heat. Place the onions, peas, chicken stock in a blender for 30 seconds. Season to taste with salt and pepper and add the tarragon, chervil, and mint sprigs. Blend until silky smooth (approximately 4 minutes). Adjust the seasoning to taste. Divide the soup into 4 cups, artfully present the condiments in a separate dish. Serve immediately.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Eric and Amy Blauberg, "21 Club"