Best Tarragon Pea Soup Recipes

FRESH PEA SOUP WITH TARRAGON

Steps:

• In a saucepan cook onion in butter, covered, over moderate heat, stirring occasionally, 5 minutes, or until tender. Add peas and broth and simmer, uncovered, 5 minutes, or until peas are tender. Stir in tarragon.
• In a blender purée soup until smooth and pour through a coarse sieve back into pan. Heat soup over moderate heat until hot and remove pan from heat. Add white pepper and salt to taste and stir in all but 2 teaspoons buttermilk.
• Divide soup between 2 bowls and gently spoon half of remaining buttermilk onto each serving.

GREEN PEA SOUP WITH TARRAGON AND PEA SPROUTS

Steps:

• 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, puree soup in blender until completely smooth. Return soup to same saucepan. Bring to simmer and thin with more broth by 1/4 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.
• *Available at natural foods stores and Asian markets.

CHILLED PEA AND TARRAGON SOUP

Steps:

• Melt butter in heavy medium saucepan over medium-low heat. Add onion and sauté until tender, about 8 minutes. Add flour and stir 2 minutes. Gradually mix in broth. Add peas and chopped tarragon. Simmer until peas are very tender, about 15 minutes. Drain peas, reserving broth. Puree peas in processor. Add 1/2 cup broth and puree until smooth. Gradually blend in remaining broth. Transfer to medium bowl and refrigerate until well chilled. (Can be made 1 day ahead.)
• Season soup to taste with salt and pepper. Ladle into bowls. Garnish each with small amount of crème fraîche and tarragon leaves and serve.

TARRAGON PEA SOUP

Steps:

• Melt the butter in a large pan overmedium low heat. Add the onion, leeks, and rice. Cover and cook stirring accasionally for about 10 minutes until the vegetables are softened.
• Add he peas, water, bouillin cube, and arragon and bring just to a boil. Season a little pepper. Cover an simmer gently occasionally stirring for about 35 minutes until the vegetables are very tender.
• Let the soup cool slihtly, then transfer to a blender or food processor and process to a smooth puree in batches if necessary. (If using a food processor strain of the coooking liquid and preserve. Puree the soup solids with enough cooking liquid to moisture them, then combine with the remining liquid.)
• Return the soup to the pan. Taste and adjust the seasoning. Gently reheat the soup over low heat for about 10 minutes until hot.
• Ladle into warm bowls and garnish with hard cooked egg or crootons.

SPRING ENGLISH PEA & TARRAGON SOUP RECIPE

Steps:

• Shell the peas (unless you can fine already shelled fresh peas, as I did at my local Costco). In a Dutch Oven, heat the olive oil and butter, until melted Add the shallots and cook until tender, 2-3 minutes. Season with white pepper. Add the tarragon (or choice of fresh herbs) Add 4 cups of the peas, reserving 1 cup. Add enough chicken (or vegetable) stock to cover the peas. Cover the pot, and cook for about 12 minutes, over medium heat. The peas should feel tender, but not mushy. If you have an immersion blender, puree the soup until you can't see any large chunks of peas. Otherwise, carefully puree in batches in a blender. Add the heavy cream, Parmesan cheese and lemon juice, and taste for seasonings, adding coarse salt as necessary. If the soup seems to thin, I like to use potato starch as a thickener (cornstarch can work, too). To about 2 Tablespoons of potato starch, add a ladle full of the soup and whisk together, removing the lumps. Slowly add the thickener back into the soup. The consistency of the soup should be creamy, not watery...but not really thick like baby food. Simply add more chicken/vegetable stock, if necessary. Add the reserved peas into the soup, cover and allow to cook for about 3 minutes. Serve with a lemon wedge, so that you can add more citrus flavor, if desired.

EMERALD ISLE PEA SOUP WITH TARRAGON CREAM

Steps:

• Place first 8 ingredients in a 4-qt. slow cooker. Cook, covered, on low until peas are tender, 4-5 hours. , Remove tarragon sprigs. Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to slow cooker and heat through. , Whisk whipping cream until slightly thickened. Whisk in sour cream and tarragon. Serve with soup. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan.