Author Notes
This soup tastes wonderful either chilled or warm and can easily be adapted to any season you like. —Anna Hezel
Ingredients
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4
shallots, roughly chopped
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2 tablespoons
olive oil
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16 ounces
frozen petite peas
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1/4 cup
roughly chopped fresh tarragon
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2 cups
chicken or vegetable broth
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1 cup
whole milk
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salt and pepper to taste
Directions
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Heat the olive oil in a large soup pot over medium heat. Saute shallots until translucent.
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Add frozen peas, and stir to defrost and lightly cook. Add broth, milk, and tarragon and simmer for about 10-15 minutes.
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Process with an immersion blender and season with salt and pepper to taste.
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Serve either hot or chilled, garnished with fresh tarragon leaves.
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