Green Pea Soup with Tarragon and Pea Sprouts


  • 2 – 16 ounce packages of frozen petite peas divided (do not thaw)
  • 2 tablespoons of extra virgin olive oil
  • 1 1/2 cups o sliced shallots (approximately 11 ounces)
  • 4 cups or more of vegetable broth
  • 3 tablespoons chopped fresh tarragon divided
  • Plain, nonfat yogurt, stirred
  • Small fresh pea sprouts


  1. Place 1 cup of peas in microwave-safe bowl, set aside
  2. Heat oil in heavy, large saucepan over medium-high heat. Add shallots and saute until golden and almost tender (approximately 7 minutes)
  3. Add remaining peas, 4 cups of broth, and 2 tablespoons of tarragon.  Bring to a boil
  4. Reduce heat to medium and boil until flavors blend and peas are tender (about another 7 minutes). Cool slightly.
  5. 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 of tarragon. Season with pepper.
  6. Cook reserved 1 cup of peas in microwave until warm, approximately 1 minute.
  7. Ladle soup into 6 bowls. Drizzle lightly with yogurt and sprinkle whole peas over.  Garnish with pea sprouts.


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