Chilled Spring Pea and Tarragon Soup [gluten-free, soy-free, vegan]

Am I too late for spring peas? I might be. But if I’m not, or you smartly froze some, then give yourself 20 minutes* and make this soup.

IMG_1407

So the photo is a little blurry, but let’s be frank: eating, learning, laughing, and having a great time (in this case, at a Della Terra workshop) is the priority. Photo-taking? A quick snap of the smartphone gives you the right idea.

*So about this 20 minutes. I’m lying a little. This soup actually takes just a few moments, but pushing it through the sieve takes a little longer. Have a bit of patience if you want something silky smooth, but if you like the texture, just omit that step. Perhaps my patience would have faltered if I was making this for myself or my family…

Anyway.

The soup gets better as it sits and you can make it a few days in advance. We served it with some quick pickled peas (I’ll post that up, too), and everyone really enjoyed it. A few guests went on to make it for company in the days following, too–always a good sign!

So here’s the thing: a handful of ingredients is all it takes, and you can round this out in a meal by adding some really good bread. If you infuse my garlic pull-apart bread with tarragon oil, I think you’re onto something.

This recipe uses Della Terra’s olive oil and balsamic vinegar because it was done at a workshop. If you don’t live locally, let me know in the comments, and I can hunt down alternatives (but they ship, too).

Chilled Spring Pea and Tarragon Soup

Sweet peas and floral tarragon shine bright in a creamy springtime soup that’s superb served warm or chilled.  

Makes 6 servings  

4 tablespoons Tarragon Olive Oil, divided, plus more for serving
1 bunch (about 7) green onions, finely chopped
2 cloves garlic, finely chopped
2 tablespoons Premium White Balsamic Vinegar
6 cups fresh or frozen green peas
3 cups water
Fine sea or Himalayan salt to taste
Ground white pepper to taste
1 tablespoon lemon juice
Fresh tarragon, for serving

Heat 2 tablespoons of the Tarragon Olive Oil in a saucepan over medium heat. Add the green onions and garlic. Cook until softened, about 3 minutes.

Add the Premium White Balsamic Vinegar, bring to medium-high heat, and cook until reduced to half, about 1 minute.

Add the peas, water, a few dashes of salt and white pepper. Reduce to low heat, cover, and let simmer for 20 minutes.

Remove from heat and let cool slightly. Using an immersion blender, blend until smooth, drizzling in the remaining Tarragon Olive Oil and lemon juice while blending. Press through a fine sieve to strain, if desired.

Refrigerate until serving. Garnish with fresh tarragon and additional olive oil before serving.

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