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.
Got a shallot and some garlic.
Cooked the shallot and garlic in some olive oil.
Added chicken stock to the pot.
Added the tarragon too.
Brought the chicken stock to a boil.
Then added the peas.
Cooked that mixture for fifteen minutes.
Until it looked like this.
Used an immersion blender to purée the soup.
Served the soup with a spoonful of crème fraîche.
Pea Soup with Tarragon
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.