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Gallery Recipe Summary Servings: 4

Ingredients Ingredient Checklist 2 teaspoons extra-virgin olive oil 2 shallots, peeled and thinly sliced 3 cups Chicken Stock to Make 1 1/2 Quarts or Vegetable Stock, or low-sodium canned 3 pounds fresh peas, shelled, or 5 cups frozen 1/2 cup low-fat plain yogurt Kosher salt and freshly ground black pepper Fresh tarragon sprigs, for garnish

Gallery

Recipe Summary Servings: 4

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 2 teaspoons extra-virgin olive oil 2 shallots, peeled and thinly sliced 3 cups Chicken Stock to Make 1 1/2 Quarts or Vegetable Stock, or low-sodium canned 3 pounds fresh peas, shelled, or 5 cups frozen 1/2 cup low-fat plain yogurt Kosher salt and freshly ground black pepper Fresh tarragon sprigs, for garnish

Directions

In a large soup pot, heat the olive oil over low heat. Add the shallots and cook, covered, until they are soft and translucent. Add the stock and bring to a boil. Reduce the heat and simmer, uncovered, for 10 minutes.

Add the peas and simmer 10 minutes more for fresh peas and 4 minutes for frozen, or until the peas are just heated through and still vibrant.

Puree the mixture in a blender and pour through a wide-mesh strainer into a bowl set in a larger bowl filled with ice and cold water. Stir until cool to the touch.

Stir in the yogurt and season with salt and pepper. Divide among 4 chilled soup bowls and garnish with sprigs of tarragon.

Reviews

 Add Rating & Review

Reviews

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Add Rating & Review

All Reviews for Bright-Green Pea Soup

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Bright-Green Pea Soup

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest