Peas are a great legume, but outside of England they seem to be a little neglected. This recipe actually combines two neglected delectables: peas and tarragon. The woody anise flavour of the tarragon is a nice accent to the naturally sweet peas.
This is a delicate, but filling soup, with a great colour. It’s easy to make, but your guests’ll think you slaved away. It’s best with fresh English peas, but a bag of frozen peas will work just as well. Feel like experimenting? Try mint instead of tarragon, or blend the two.
What you’ll need…
1 tbs butter
1 medium white onion (0.50)
1 bag of peas 750 g (2.00)
¾ cup Sweet potatoes (0.75)
5 cups vegetable or chicken stalk (1.50)
¼ cup heavy cream (1.00)
1 splash dry white wine (0.25?)
1 bunch tarragon (1.25)
Optional garnish: bacon or goat cheese
Preparation
Peel and chop onion coarsely- Peel and cube the sweet potatoes
- Wash the tarragon, strip leaves from steam and chop Reserve seven 4cm top tufts for garnish
Turn Up The Heat
- In a large pot melt 1 tbs of butter, add onions and cook on medium until translucent.
Add sweet potatoes, peas, and stock. Let simmer for 25 minutes on medium low.- Test to ensure that potatoes are cooked through by piercing a larger potato morsel with a fork. The potato should give no resistance, for soup you don’t want to keep the potato’s integrity in tact. If the potato breaks apart, then you know you’re in business.
- Remove soup from the burner and let cool down for five minutes.
- Blend with a hand blender, adding cream, tarragon, and wine while blending.
Salt to taste. Taste before salting, store bought stock is pretty sodium rich.- Serve garnished with a sprig of tarragon, a crumble of goat cheese or a drizzle of cream, and if you’d like, a dusting of bacon bits.
Bon Appetite!
andapinch 