Green pea & tarragon soup

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olive magazine

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Recipe by olive magazine

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1. Fry the onion in a knob of butter until tender, add the potato and stock and simmer until the potato is very soft. Add the peas and tarragon, simmer for 3 minutes then blend to a smooth soup. Season and serve.

Petit pois

Petit pois are picked earlier earlier than standard peas and have a much sweeter flavour.

129 kcalories, protein 8.2g, carbohydrate 19.2g, fat 2.7 g, saturated fat 1.4g, fibre 6.2g, salt 0.87 g

Latest comments and suggestions

• Duggas

  11 December 2007

  Duggas rated this recipe

  

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• Lin Palmer

  24 December 2007

  Lin Palmer commented on this recipe

  Love this recipe. Tarragon helps control the sweetness of the peas. Easy to do and lots of compliments from friends.

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• Victoria

  03 February 2008

  Victoria rated and commented on this recipe

  

  This was so easy to make and a fantastic combination of flavours. The colour is amazing! It freezes very well too.

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• Libby

  24 February 2008

  Libby rated and commented on this recipe

  

  This is a vibrant coloured soup with a good flavour. The second time I made it, I had to use dried tarragon which I put in at the same time as the stock and potatoes. It worked just as well as with fresh tarragon. The recipe does not tell you how much stock to use. I have used 1 litre on each occasion and it seems right.

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• chutchinson

  26 February 2008

  chutchinson rated and commented on this recipe

  

  Very easy to make and great taste and colour. Also used 1 litre of stock.

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• Rebecca

  17 March 2008

  Rebecca rated and commented on this recipe

  

  An excellent, tasty & filling recipe - just eaten the leftovers for lunch. Used dried tarragon and 1l stock as suggested (thanks).

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• Beth

  21 March 2008

  Beth rated and commented on this recipe

  

  Very nice - I agree a litre of stock seems to be about right.

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• sarah

  16 April 2008

  sarah rated and commented on this recipe

  

  Very nice - and I hate peas! I bought some by accident and thought I might as well use them, and I'm glad I did. As Victoria said, it freezes well. I put in individual freezer bags and just take one out each morning for my lunch at work. Better than a soggy Sainsbury's sandwich any day.

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• Kim

  15 May 2008

  Kim rated and commented on this recipe

  

  Light, fresh and ridiculously easy to make. The kids in my nursery absolutely loved it. A real winner.

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• frannyh

  19 June 2008

  frannyh rated and commented on this recipe

  

  Thanks for the tip Libby! This is a really tasty soup. Very easy to make and I doubled up and froze half - it freezes very well. Will definitely make again

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• Katie King

  10 November 2008

  Katie King rated and commented on this recipe

  

  Delicious!! Pea soup never sounds very appetising but this really defied my expectations. Yum, yum, yum!

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Ingredients

• 400g frozen petits pois
• 1 large onion , chopped
• 1 medium potato , peeled and diced
• 2 tbsp tarragon leaves, chopped
• butter
• vegetable or chicken stock

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Difficulty and servings

Serves 4

Preperation and cooking times

Vegetarian, Low-fat, Super healthy

Ingredients

• 400g frozen petits pois
• 1 large onion , chopped
• 1 medium potato , peeled and diced
• 2 tbsp tarragon leaves, chopped
• butter
• vegetable or chicken stock

129 kcalories, protein 8.2g, carbohydrate 19.2g, fat 2.7 g, saturated fat 1.4g, fibre 6.2g, salt 0.87 g

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