Pea Soup with Tarragon

There was a bit of a ‘meltdown’ around Casa Whatfoodimade last week.

My refrigerator died. It got very loud when the motor was running and the motor was running a lot. I found out that fixing the refrigerator was more costly than it was worth with no guarantee of a renewed life, so I had to buy and take delivery of a new fridge plus get rid of the old one quickly. That all happened—much more smoothly that I had expected—and everything is back to normal as far as refrigerated foods is concerned.

To make the transition between the two refrigerators easier, I was trying to minimize the amount of food in the freezer, which was the part of the fridge suffering the most. To use up a bag of peas, I made this soup.

Many times, peas are paired with mint. This time I used tarragon instead and the soup was fantastic. A nice outcome after that misfortune!

Here’s what happened.

Rescued the peas from the freezer.

Barely frozen peas.

Barely frozen peas.

Got a shallot and some garlic.

Garlic and a shallot.

Garlic and a shallot.

Chopped them.

All chopped up.

All chopped up.

Cooked the shallot and garlic in some olive oil.

Garlic and shallot cooked in oil.

Garlic and shallot cooked in oil.

Added chicken stock to the pot.

Add the chicken stock (a whatfoodimade action shot™).

Add the chicken stock (a whatfoodimade action shot™).

Added the tarragon too.

Add the tarragon (another whatfoodimade action shot™).

Add the tarragon (another whatfoodimade action shot™).

Brought the chicken stock to a boil.

Brought the stock to the boil.

Brought the stock to the boil.

Then added the peas.

Add the peas (almost a whatfoodimade action shot™).

Add the peas (almost a whatfoodimade action shot™).

Cooked that mixture for fifteen minutes.

Soup pre-cooking.

Soup pre-cooking.

Until it looked like this.

Soup post-cooking.

Soup post-cooking.

Used an immersion blender to purée the soup.

Puréed.

Puréed.

Served the soup with a spoonful of crème fraîche.

Pea Soup with Tarragon.

Pea Soup with Tarragon.

Pea Soup with Tarragon
6 servings

Ingredients

2 cloves of garlic, minced
1 shallot, chopped
2 tsp. olive oil
8 cups chicken stock
1 tsp. dried tarragon
4 cups frozen peas
1/2 cup crème fraîche or sour cream

Heat the olive oil in a saucepan. Add the garlic and shallot and cook on medium heat. When the garlic and shallot are softened and slightly browned, add the chicken stock. Add the tarragon and bring to a boil. Add the peas and reduce the heat to medium low. Cook for 15 minutes.

Remove the saucepan from the heat and purée using an immersion blender. Serve with a dollop of crème fraîche or sour cream.

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2 thoughts on “Pea Soup with Tarragon

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