Soupe aux Petits Pois a lEstragon

1. 1

   Heat the olive oil in a large pot, and saute the shallots until translucent.

2. 2

   Add the chicken broth, the potato, and a pinch of sea salt.

3. 3

   Bring to a boil before adding the peas and the sugar.

4. 4

   Simmer, covered, over low heat for about 30 minutes, then uncover and simmer for an additional 15 minutes.

5. 5

   Pour the soup into a blender or food processor and puree.

6. 6

   Then, if you like, press through a vegetable mill.

7. 7

   Serve in big bowls, garnished with the tarragon.

8. 8

   It is also lovely served cold in tiny demitasse cups, laced with mint.

* Per serving · 4 servings · Values may vary.

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