Pea and Chive Soup with Tarragon Cream

1. 1

   COMBINE half the PHILLY, tarragon and chives and set aside.

2. 2

   MELT the butter in a large saucepan and saute the onion for 68 minutes until softened.

3. 3

   Add the peas and stock then bring to the boil.

4. 4

   Add the extra chives and simmer uncovered for 57 minutes or until peas are tender.

5. 5

   Cool slightly.

6. 6

   Blend or process the soup until smooth then return to the saucepan.

7. 7

   WHISK the remaining PHILLY into the soup until smooth, simmer for a further 5 minutes until well heated, then season.

8. 8

   Ladle into serving bowls then spoon prepared tarragon cream into each.

9. 9

   Serve immediately.

10. 10

    HANDY TIP: This soup is also delicious served chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.