I decided to start testing a few Easter recipes - the big feast is just a few weeks off and I don't want to serve the "usuals" this year...so I'm trying some new things and this is one of them. I don't like green peas - I never eat them if served as a side dish - they just look like little eyeballs to me. But last year at Wendy's home, I was served green pea soup. I was not thrilled - until I tasted it. Then I was shocked that I liked it - shocked! I tried making it at home, following her recipe, but I detoured just a little - and it was a great detour! So I've decided that I like green pea soup - you can find Wendy's recipe here, along with my detour-recipe.
This recipe is different from the other two because of the tarragon - which gives it a sophistication and it's so fresh tasting - like a mouthful of Spring! And the color is just pretty. Pretty. As in I'd like to paint the hall bathroom that color! The girl and SIL lapped it up - and Caesar Beezer The Wonder Dog loved it too...when we were through eating and before we did the dishes, we left him alone in the kitchen with the chairs pulled out from the table...he cleaned each and every bowl!
This soup will start off our Easter feast...just a little cup of it to whet everyone's appetit!
Green Pea Soup With Tarragon - Adapted from Bon Appetit, April 2009
2 (16 oz.) packages frozen petite peas, divided (do not thaw)
2 tablespoons extra virgin olive oil
1/2 cup chopped green onions, white and green parts
1/2 cup chopped shallots
4 cups vegetable broth
3 tablespoons chopped fresh tarragon, divided
1/2 cup cream
plain nonfat yogurt to serve
Place 1 cup peas in a microwave safe bowl; set aside. Heat oil in heavy large saucepan over medium-high heat. Add shallots and green onions and saute until soft and tender, about 7 minutes. Add remaining peas, vegetable broth and 2 tablespoons of tarragon; bring to a boil. Reduce heat to medium and boil until flavors blend and peas are tender, about 7 minutes. With an immersion blender, blend the soup until smooth. (If you don't have an immersion blender, you can puree the soup in a blender. Working in batches, put soup in blender and process until smooth. Return soup to the same saucepan.) Bring soup back to just barely a simmer then stir in the cream.
Cook reserved peas in microwave until warm, about 1 minute. Ladle soup into bowls, sprinkle whole peas over top and add a dollop of yogurt. Serves 8.
"A house that does not have one worn, comfy chair in it is soulless." ~ May Sarton
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One year ago today: Custard and Cherries Baked In A Skillet
