Pea Tarragon Soup with Sprouts

Ingredients

Estimated total cost: €9.20 · €2.30/serving

• 2 tablespoons extra-virgin olive oilEst. price €0.20–€0.50
• 4 cups (or more) vegetable brothEst. price €1.20–€2.80
• Plain nonfat yogurt, stirredEst. price €0.10–€0.30
• 2 16-ounce packages frozen petite peas, divided (do not thaw)Est. price €4.00–€7.00
• 1 1/2 cups sliced shallots (about 11 ounces)Est. price €1.50–€3.00
• 3 tablespoons chopped fresh tarragon, dividedEst. price €1.20–€2.50
• Small fresh pea sprouts*Est. price €1.00–€2.00

Steps

1. 1

   Begin by placing 1 cup of peas in a microwave-safe bowl and set it aside. Heat oil in a heavy large saucepan over medium-high heat. Sauté shallots until they turn golden and become almost tender, which should take about 7 minutes. Once ready, add the rest of the peas, 4 cups of broth, and 2 tablespoons of tarragon to the saucepan. Allow the mixture to come to a boil. Reduce the heat to medium and let it simmer until the flavors meld together and the peas are tender; this should take around 7 minutes. After cooking, allow the soup to cool slightly. Then, using a blender, puree the soup in batches until it reaches a completely smooth consistency. Transfer the pureed soup back into the saucepan. Bring it to a simmer and adjust the thickness by adding more broth in 1/4 cup increments if desired. Stir in the remaining tablespoon of tarragon before seasoning with pepper according to taste preferences.

2. 2

   Warm 1 cup of reserved peas in the microwave for approximately 1 minute.

3. 3

   Divide the soup evenly among 6 bowls using a ladle. Add a light drizzle of yogurt on top of each bowl. Scatter whole peas over the soup and garnish with pea sprouts for a finishing touch.

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• Cultural note

  Pea Tarragon Soup with Sprouts is a modern twist on classic French cuisine, highlighting the use of tarragon as a key herb in French cooking. The addition of pea sprouts adds a contemporary touch and visual appeal to the dish.

• Seasonal note

  Pea Tarragon Soup with Sprouts is best made in the spring and early summer when peas and tarragon are in season, providing the freshest and most flavorful ingredients.

• Health note

  This soup is a nutritious choice as it is high in fiber from peas and sprouts, low in saturated fat, and rich in vitamins A, C, and K. The protein content from yogurt and peas makes it a satisfying and balanced meal.