Whole-pea soup with fresh tarragon

4 Servings

Ingredients

Quantity Ingredient
1 cup Whole peas, soaked
4 cups Stock
1 large Carrot, halved
2 tablespoons Tarragon
Salt & pepper

Directions

Drain the soaked whole peas. Cover with stock in a large pot & add the carrot. Bring to a boil & boil hard for 10 minutes. Reduce heat, cover & simmer for 1 hour or until the peas are tender.

Add the tarroagn & simmer for 5 minutes. Stir in the salt & pepper.

Remove from the heat & let cool for a few minutes. Puree until smooth. Return to the pot to heat through. Check the seasonings & serve.

Recipe by Mark Satterly

File

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