Skip to content
You are here: Home Features Main Ingredient Vegetables Chilled Pea and Tarragon Soup
Add to Favorites
My Favourites
Email this recipe
Print this recipe
Chilled Pea and Tarragon Soup
none
Description Grown-up flavors in a easy to make soup.
Ingredients
At a glance
Main Ingredient
Vegetables
Course
Soups
Dinner
Snacks
Lunch
Cooking Method
Camp Stove
RV Kitchens
Cuisine
American
Serves
6
  • 1 T Butter
  • 1 small onion, chopped
  • 1 T all purpose flour
  • 1 14.5 oz cans chicken broth
  • 1 10 oz pkg. frozen peas or 1 pound fresh peas (shelled)
  • Creme fraiche or sour cream
  • Fresh tarragon leaves
Methods/steps
  1. Melt butter in heavy medium saucepan over medium-low heat
  2. Add onion and saute until tender, about 8 minutes.
  3. Add flour and stir 2 minutes.
  4. Gradually mix in broth.
  5. Add peas and chopped tarragon.
  6. Simmer until peas are very tender, about 15 minutes.
  7. Drain peas in processor.
  8. Add 1/2 cup broth and puree until smooth.
  9. Gradually blend in remaining broth.
  10. Transfer to medium bowl and refrigerate until well chilled.
  11. Season soup to taste with salt and pepper. Ladle into bowls. Garnish each with small amount of creme fraiche or sour cream and tarragon leaves and serve.
Additional Tips
This is a great make ahead soup (can be made a day ahead) and because it doesn't have to be warmed, it is great for those hot summer evenings or a quick refreshment when taking a rest from the drive!
Reviews
Rate this recipe