This soup is the epitome of spring. Sweet, tangy flavor and the color of new green grass. The flavor hits your tongue with an explosion of freshness that almost seems like an enthusiastic greeting. Maybe even hopeful. Or maybe I’m just feeling the affects of the sunny weather today. Even so, this soup is the perfect antidote to a long winter. Like spring cleaning for your mouth.
You’ve probably had plenty of pea soups in your life but this one has a couple of unique additions: tarragon and buttermilk. Most fresh pea soups call for mint, which I often find rather overpowering. In this one, the tarragon provides just the right amount of interest without overpowering the peas. And the buttermilk adds a tangy zip and a rich texture. If you want to get really fancy, top it with a few pieces of freshly cooked shrimp. I know it sounds weird, but its really good. Trust me….JiT gave it four stars.
Even better, you can make it in fifteen minutes. Start to finish. Seriously. Even with a curious puppy barking like mad underfoot!
Zoey: “Who? Me?”
Rebecca: “Yes, you!” (tickle, tickle, snuggle, snuggle)
I sure hope everyone is enjoying the beautiful weather as much as we are! Speaking of which, we’re off to the dog park soon, so I better share this recipe.
Spring Pea Soup with Tarragon
Adapted from a recipe at epicurious.com
Serves 2
1 small yellow onion, finely chopped
2 tsp. olive oil
3 cups frozen green peas
2 1/2 cups chicken broth (homemade if you have it)
2 teaspoons freshly chopped tarragon leaves
1/3 cup lowfat buttermilk
Juice from half a small lemon
Kosher salt & fresh ground pepper to taste
Drizzle olive oil in a medium saucepan over medium heat. Add onion and sautee for about 5 minutes until translucent. Add peas and chicken broth and simmer for 5 to 7 minutes, until peas are softened and soup is evenly heated. Add tarragon.
Remove from heat and puree in a blender until smooth. Alternately, use a stick blender to puree directly in the pan. Return soup to the saucepan and place back on the stove over medium heat until evenly warm. Add buttermilk and lemon. Season to taste with salt & pepper.
If desired, serve soup in bowls and drizzle a few drops of buttermilk and a sprinkle of fresh tarragon over the top as garnish. Enjoy with a glass of white wine, toasty french bread and a warm spring breeze.
What a great way to use up the leftover buttermilk. I love spring pea soup and I'll have to try the addition, thanks!
What a great way to use up the leftover buttermilk. I love spring pea soup and I'll have to try the addition, thanks!
I wanted to try a pea soup!! Was searching for a recipe! your soup looks fantastic!
I wanted to try a pea soup!! Was searching for a recipe! your soup looks fantastic!
I've never made pea soup. I just printed this out to try later this week. Hope you had fun at the dog park!
I've never made pea soup. I just printed this out to try later this week. Hope you had fun at the dog park!
Coco Bean: Yes, the buttermilk conundrum is finally solved!Cherine: I hope you like the soup. I've made it twice in a week, so I guess you can see how I feel about it.Mandy: You're the best. Just wanted you to know that ; )
Coco Bean: Yes, the buttermilk conundrum is finally solved!Cherine: I hope you like the soup. I've made it twice in a week, so I guess you can see how I feel about it.Mandy: You're the best. Just wanted you to know that ; )
This is delicious! Made it today. the only thing missing is a cute little Zoey barking at my feet 🙂 Sooo cute!Hope you wont mind I'd love to guide Foodista readers to this post.Just add the foodista widget to the end of this post and it's all set, Thanks!
This is delicious! Made it today. the only thing missing is a cute little Zoey barking at my feet 🙂 Sooo cute!Hope you wont mind I'd love to guide Foodista readers to this post.Just add the foodista widget to the end of this post and it's all set, Thanks!