Green Pea Soup With Tarragon And Pea Sprouts
.
Yield
6 servingsPrep
6 minCook
17 minReady
26 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 32 | ounces |
peas, frozen
petite, divided (do not thaw) |
*
|
| 2 | tablespoons |
olive oil, extra-virgin
|
|
| 1 ½ | cups |
shallots
sliced, about 11 ounces |
*
|
| 4 | cups |
stock
vegetable |
|
| 3 | tablespoons |
tarragon leaves
chopped fresh, divided |
|
| 1 | x |
yogurt, non-fat
plain, stirred |
* |
| 1 | x |
mung bean sprouts
small fresh, pea spouts prefered |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 924.8 | ml/g |
peas, frozen
petite, divided (do not thaw) |
*
|
| 3E+1 | ml |
olive oil, extra-virgin
|
|
| 355 | ml |
shallots
sliced, about 11 ounces |
*
|
| 946 | ml |
stock
vegetable |
|
| 45 | ml |
tarragon leaves
chopped fresh, divided |
|
| 1 | x |
yogurt, non-fat
plain, stirred |
* |
| 1 | x |
mung bean sprouts
small fresh, pea spouts prefered |
*
|
Directions
Place 1 cup peas in microwave-safe bowl; set aside.
Heat oil in heavy large saucepan over medium-high heat.
Add shallots and sauté until golden and almost tender, about 7 minutes.
Add remaining peas, 4 cups broth, and 2 tablespoons tarragon; bring to boil.
Reduce heat to medium and boil until flavors blend and peas are tender, about 7 minutes.
Cool slightly.
Working in batches, purée soup in blender until completely smooth.
Return soup to same saucepan.
Bring to simmer and thin with more broth by ¼ cupfuls, if desired.
Stir in remaining 1 tablespoon tarragon.
Season with pepper.
Cook reserved 1 cup peas in microwave until warm, about 1 minute.
Ladle soup into 6 bowls.
Drizzle lightly with yogurt.
Sprinkle whole peas over and garnish with pea sprouts.
