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Recipes
April 2009

Green Pea Soup with Tarragon and Pea Sprouts

By Bon Appétit Test KitchenPhotography by Misha Gravenor

4.8

(5)

Image may contain Bowl Dish Food Meal Cutlery Spoon Soup Bowl and Plant
Misha Gravenor Photography

Recipe information

  • Total Time

    30 minutes

  • Yield

    6 Servings

Ingredients

2

16-ounce packages frozen petite peas, divided (do not thaw)

2

tablespoons extra-virgin olive oil

1

1/2 cups sliced shallots (about 11 ounces)

4

cups (or more) vegetable broth

3

tablespoons chopped fresh tarragon, divided

Plain nonfat yogurt, stirred

Small fresh pea sprouts*

Need to make a substitution?

Preparation

  1. Step 1

    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 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.

    Step 2

    Cook reserved 1 cup peas in microwave until warm, about 1 minute.

    Step 3

    Ladle soup into 6 bowls. Drizzle lightly with yogurt. Sprinkle whole peas over and garnish with pea sprouts.

Nutrition Per Serving

One serving contains the following: Calories (kcal) 217.6 %Calories from Fat 19.8 Fat (g) 4.8 Saturated Fat (g) 0.7 Cholesterol (mg) 0.3 Carbohydrates (g) 33.1 Dietary Fiber (g) 7.5 Total Sugars (g) 11.4 Net Carbs (g) 25.5 Protein (g) 9.3
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