Whole-pea soup with fresh tarragon
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Whole peas, soaked |
| 4 | cups | Stock |
| 1 | large | Carrot, halved |
| 2 | tablespoons | Tarragon |
| Salt & pepper | ||
Directions
Drain the soaked whole peas. Cover with stock in a large pot & add the carrot. Bring to a boil & boil hard for 10 minutes. Reduce heat, cover & simmer for 1 hour or until the peas are tender.
Add the tarroagn & simmer for 5 minutes. Stir in the salt & pepper.
Remove from the heat & let cool for a few minutes. Puree until smooth. Return to the pot to heat through. Check the seasonings & serve.
Recipe by Mark Satterly
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