Soups like this play up the best qualities of peas, yet mask any falling-off from perfection. Source: EatingWell Magazine, May/June 1991

Ann Lovejoy


Ingredient Checklist

Associated Recipes


Instructions Checklist
  • 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.

  • 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.


Make Ahead Tip: Cover and refrigerate for up to 2 days.

Nutrition Facts

48 calories; 0.2 g total fat; 598 mg sodium. 67 mg potassium; 8.8 g carbohydrates; 2.7 g fiber; 4 g sugar; 3 g protein; 865 IU vitamin a iu; 8 mg vitamin c; 22 mcg folate; 10 mg calcium; 1 mg iron; 11 mg magnesium;