Chilled Pea Pod Soup
Yield
7 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
snow pea pods
|
|
| ½ | cup |
butter, unsalted
|
|
| 8 | each |
scallions, spring or green onions
sliced |
|
| 2 | quarts |
chicken broth
|
*
|
| 2 | tablespoons |
tarragon leaves
minced |
|
| 16 | each |
lettuce leaves
|
*
|
| ½ | cup |
creme fraiche
|
*
|
| 1 | pinch |
sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
snow pea pods
|
|
| 118 | ml |
butter, unsalted
|
|
| 8 | each |
scallions, spring or green onions
sliced |
|
| 2 | quarts |
chicken broth
|
*
|
| 3E+1 | ml |
tarragon leaves
minced |
|
| 16 | each |
lettuce leaves
|
*
|
| 118 | ml |
creme fraiche
|
*
|
| 1 | pinch |
sugar
|
*
|
Directions
Snap ends and remove strings from pea pods.
Melt butter in heavy large saucepan over medium heat.
Sauté pods and onions until onions are tender, about 5 minutes.
Add broth and minced tarragon and bring to boil.
Reduce heat and simmer 15 minutes. Mix in romaine and simmer 5 minutes.
Purée soup as finely as possible in batches in processor using on/off turns, about 5 minutes.
Strain through fine sieve into bowl.
Stir in ½ cup creme fraiche.
Season with salt, pepper and sugar or lemon juice if desired.
Cool to room temperature.
Cover and refrigerate until well chilled, at least 4 hours.
Just before serving, ladle soup into individual bowls.
Top with dollop of creme fraiche and fresh tarragon sprig.
Garnish with fresh peas if desired.
