Soups like this play up the best qualities of peas, yet mask any falling-off from perfection.

Ann Lovejoy
Source: EatingWell Magazine, May/June 1991
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Ingredients

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Directions

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  • 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.

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  • 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.

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Nutrition Facts

47.7 calories; protein 3g 6% DV; carbohydrates 8.8g 3% DV; exchange other carbs 0.5; dietary fiber 2.7g 11% DV; sugars 3.6g; fat 0.2g; saturated fatg; cholesterolmg; vitamin a iu 864.5IU 17% DV; vitamin c 7.6mg 13% DV; folate 22.2mcg 6% DV; calcium 10.2mg 1% DV; iron 0.6mg 4% DV; magnesium 11.2mg 4% DV; potassium 66.7mg 2% DV; sodium 598mg 24% DV; thiamin 0.1mg 11% DV.