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.
