Spring Pea Soup

1. 1

   Heat the oil in a medium saucepan over medium heat.

2. 2

   Add the shallots and cook, stirring, until softened, about 3 minutes.

3. 3

   Add the potato cubes, peas, and wine and simmer, stirring, until the wine is reduced by half, 1 to 2 minutes.

4. 4

   Add 4 cups of water and the tarragon, and bring to a boil.

5. 5

   Lower the heat to a simmer and cook until the potatoes are falling apart, 15 to 20 minutes.

6. 6

   Transfer the soup to a food processor or blender, and blend until smooth.

7. 7

   Season with salt and pepper to taste.

8. 8

   Spoon into serving bowls and garnish with more tarragon.

9. 9

   Variations

10. 10

    Mint would be a great substitute for the tarragon.

11. 11

    Substitute frozen peeled fava beans and a dash of fresh lemon juice.

* Per serving · 4 servings · Values may vary.

No additional tips available.