Soups like this play up the best qualities of peas, yet mask any falling-off from perfection.
8 servings, 1 cup each
Active Time: 30 minutes |
Total Time: 30 minutes
2 1/2 cups fresh or frozen peas
1/4 teaspoon salt
1 1/2 teaspoons chopped fresh tarragon, or 1/2 teaspoon dried
6 cups Potato-Vegetable Stock, (recipe follows)
3/4 cup buttermilk, (optional)
1/4 teaspoon freshly ground pepper
Minced raw leek, for garnish (optional)
Barely cover peas with lightly salted water in a saucepan, add tarragon and bring to a boil. Reduce heat and simmer until tender, 2 to 5 minutes.
Remove 1 cup of the peas; set aside. Continue cooking the remaining peas until very tender, 3 to 5 minutes. Drain, reserving 1/4 cup of the cooking water. 3. Puree the peas in a food processor or blender with the reserved cooking water and return the mixture to the saucepan. Add stock and reserved peas.
Stir in buttermilk (if using) and pepper. Heat through. Garnish with a few curls of leek (if using) and a sprinkling of nutmeg.
Per serving :
1 g Fat;
0 g Sat;
0 g Mono;
0 mg Cholesterol;
10 g Carbohydrates;
3 g Protein;
3 g Fiber;
468 mg Sodium;
69 mg Potassium
1/2 Carbohydrate Serving
Exchanges: 1/2 starch
Tips & Notes
Make Ahead Tip: Cover and refrigerate for up to 2 days.