Pea-and-Parsnip Vichyssoise with Tarragon Recipe

Name: Pea-and-Parsnip Vichyssoise with Tarragon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1/2 cup peeled and cubed parsnip; 2 leeks, white and light green parts only, thinly sliced; 1 celery rib, thinly sliced; 1 small onion, chopped; 3 garlic cloves, thinly sliced; 1/3 cup tarragon leaves, coarsely chopped; 1 bay leaf; 5 cups chicken stock or low-sodium broth; 1 pound baking potatoes, peeled and cut into 1-inch cubes; Salt; Freshly ground white pepper; One 10-ounce bag frozen sweet baby green peas, thawed; 1 1/2 cups heavy cream; Fresh lime juice; Snipped chives and small mint leaves, for garnish

Servings: persons

2 tablespoons extra-virgin olive oil
1/2 cup peeled and cubed parsnip
2 leeks, white and light green parts only, thinly sliced
1 celery rib, thinly sliced
1 small onion, chopped
3 garlic cloves, thinly sliced
1/3 cup tarragon leaves, coarsely chopped
1 bay leaf
5 cups chicken stock or low-sodium broth
1 pound baking potatoes, peeled and cut into 1-inch cubes
Salt
Freshly ground white pepper
One 10-ounce bag frozen sweet baby green peas, thawed
1 1/2 cups heavy cream
Fresh lime juice
Snipped chives and small mint leaves, for garnish

1
In a large pot, heat the olive oil.
2
Add the parsnip, leeks, celery, onion, garlic, tarragon and bay leaf and cook over moderate heat until the vegetables have softened, about 5 minutes.
3
Add the chicken stock, potatoes and 1/2 teaspoon each of salt and white pepper and bring to a boil.
4
Cover and cook over moderately low heat for 45 minutes.
5
Discard the bay leaf.
6
Add the peas to the pot and simmer until tender, about 2 minutes.
7
Remove from the heat and stir in the heavy cream.
8
Working in batches, puree the soup in a blender until very smooth.
9
Strain the soup through a fine sieve set over a large bowl, pressing on the solids.
10
Press a piece of plastic wrap directly on the surface of the soup and refrigerate for at least 8 hours or overnight.
11
Season the chilled soup with lime juice, salt and white pepper.
12
Garnish with the chives and mint and serve.

1078

kcal

Calories

Fat

Carbs

102

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 1/2 cup peeled and cubed parsnip, 2 leeks, white and light green parts only, thinly sliced, 1 celery rib, thinly sliced, and more.

Yes, Pea-and-Parsnip Vichyssoise with Tarragon falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pea-and-Parsnip Vichyssoise with Tarragon

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