Sweet Petite Pea Soup
Sweet Petite Pea Soup: A Springtime Delight
Spring is in the air, and what better way to celebrate the season’s fresh flavors than with a vibrant and comforting bowl of Sweet Petite Pea Soup? This isn’t your grandmother’s pea soup – it’s a light, bright, and utterly delicious take on a classic, perfect as an entree or a sophisticated starter. We’ve taken simple ingredients and elevated them into something truly special. The sweetness of the peas is perfectly balanced by the fresh tang of lemon and the subtle anise notes of tarragon, creating a symphony of flavors that will dance on your palate.
This recipe is surprisingly quick and easy to make, clocking in at just 30 minutes from start to finish. It’s ideal for a weeknight meal or a delightful addition to a brunch spread. The beautiful green hue of the soup also makes it a visually appealing dish – a feast for the eyes as well as the taste buds!
What makes this pea soup different?
We’ve focused on highlighting the natural sweetness of petite peas, rather than masking it with heavy cream or overpowering flavors. The use of fresh tarragon and lemon juice adds a brightness that truly elevates the soup. Leaving some peas whole adds a lovely texture, preventing it from becoming overly smooth and homogenous.
Serving Suggestions:
- Garnish with a swirl of cream or a drizzle of olive oil.
- Serve with crusty bread for dipping.
- Pair with a light salad for a complete meal.
- For a more substantial meal, add grilled chicken or shrimp.
Frequently Asked Questions:
- Can I use frozen peas? Absolutely! Frozen petite peas work wonderfully in this recipe and are often more convenient.
- Can I make this soup vegan? Yes! Simply substitute the cream with a plant-based alternative, such as cashew cream or coconut cream, and use vegetable broth instead of chicken broth.
- Can I make this soup ahead of time? Yes, you can make the soup a day or two in advance. Store it in an airtight container in the refrigerator. You may need to add a little extra broth when reheating to achieve the desired consistency.
- What if I don’t have fresh tarragon? While fresh tarragon is ideal, you can substitute with 1 teaspoon of dried tarragon. However, the flavor won’t be quite as vibrant.
- How do I get the best flavor infusion from the mint? Adding the mint leaves while the soup is still warm, but removed from the heat, allows the flavors to meld beautifully without the mint wilting or becoming bitter.
Get ready to enjoy a bowl of sunshine! This Sweet Petite Pea Soup is a guaranteed crowd-pleaser that will bring a touch of spring to your table.
Sweet Petite Pea Soup
Ingredients
- 1 T olive oil
- 1 onion diced
- 4 to fresh tarragon sprigs chopped
- 1 T crushed garlic
- 1/2 tsp kosher salt
- 2 bags frozen petite peas
- 1/2 c light cream
- 2 c chicken broth
- 1 lemon juice of
- 20 leaves fresh mint
- to taste black pepper
Instructions
- Sauté onions, garlic mixed with salt, and tarragon in olive oil until onions are soft.
- Add peas and 1/4 cup of cream, stirring until peas are heated through.
- Purée pea and cream mixture in batches in the blender with the chicken broth. Leave some of the peas whole. Return mixture to pot.
- Add lemon juice and more cream to desired taste and consistency. Season with black pepper.
- Ladle the soup into bowls and place 3 to 6 mint leaves in each bowl. It’s important to put the mint in while the soup is still warm but removed from the heat for the best flavor infusion.
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