Whole Pea Soup with Fresh Tarragon
Yield
4 servingsPrep
15 minCook
1 hrsReady
1 hrsLow in Saturated Fat, Low Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
green peas
soaked |
|
| 4 | cups |
stock
|
|
| 1 | large |
carrots
halved |
|
| 2 | tablespoons |
tarragon leaves
|
|
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
green peas
soaked |
|
| 946 | ml |
stock
|
|
| 1 | large |
carrots
halved |
|
| 3E+1 | ml |
tarragon leaves
|
|
| 1 | x |
black pepper
to taste |
*
|
Directions
Drain the soaked whole peas.
Cover with stock in a large pot and add the carrot.
Bring to a boil and boil hard for 10 minutes.
Reduce heat, cover and simmer for 1 hour or until the peas are tender.
Add the tarroagn and simmer for 5 minutes.
Stir in the salt and pepper.
Remove from the heat and let cool for a few minutes.
Purée until smooth.
Return to the pot to heat through.
Check the seasonings and serve.
