Fresh Pea Soup with Tarragon
Warm or chilled, this bright green soup is the epitome of spring. Tarragon has a strong, slightly anise-y flavor, so a little goes a long way in recipes.
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Warm or chilled, this bright green soup is the epitome of spring. Tarragon has a strong, slightly anise-y flavor, so a little goes a long way in recipes.
Ingredients
- 1 Tbs. olive oil
- 2 medium leeks, white and light green parts thinly sliced (1 1/2 cups)
- 1 clove garlic, minced (1 tsp.)
- 2 cups low-sodium vegetable broth
- 3 cups fresh or thawed frozen peas
- 1 Tbs. tarragon leaves
- 3 radishes, thinly sliced
Preparation
- Heat oil in saucepan over medium heat. Add leeks, and sauté 7 to 9 minutes, or until soft. Stir in garlic, and cook 1 minute more. Add vegetable broth and 1 cup water, and bring to a simmer. Cook 15 minutes, stir in peas, and cook 1 minute more. Remove from heat, and cool 30 minutes.
- Purée soup in blender with tarragon leaves until smooth and creamy. Season with salt and pepper. Serve warm or chilled, with sliced radishes on top.
Nutrition Information
- Serving Size Serves 4
- Calories 139
- Carbohydrate Content 22 g
- Cholesterol Content 8 mg
- Fat Content 3 g
- Fiber Content 6 g
- Protein Content 6 g
- Saturated Fat Content 1 g
- Sodium Content 366 mg
- Sugar Content 8 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g