Summer Pea Soup With Lemon-Tarragon Yogurt Recipe

Name: Summer Pea Soup With Lemon-Tarragon Yogurt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: for the soup; 2 cups fresh peas, shelled; 2 tablespoons unsalted butter; 2 tablespoons minced sweet onion; 1 cup light vegetable broth; 1 cup water; 1 tablespoon minced fresh tarragon; 1 1/2 teaspoons grated lemon zest; 2 teaspoons granulated sugar; to taste salt; 1 cup milk (I used 2%); a few drops fruity extra virgin olive oil, for serving; for the yogurt; 6 tablespoons Icelandic or Greek yogurt (plain); 1 tablespoon minced fresh tarragon; 1-2 teaspoons grated lemon zest; 2-3 tablespoons milk/half&half/cream; to taste coarse sea salt & freshly ground black pepper

Servings: persons

for the soup
2 cups fresh peas, shelled
2 tablespoons unsalted butter
2 tablespoons minced sweet onion
1 cup light vegetable broth
1 cup water
1 tablespoon minced fresh tarragon
1 1/2 teaspoons grated lemon zest
2 teaspoons granulated sugar
to taste salt
1 cup milk (I used 2%)
a few drops fruity extra virgin olive oil, for serving
for the yogurt
6 tablespoons Icelandic or Greek yogurt (plain)
1 tablespoon minced fresh tarragon
1-2 teaspoons grated lemon zest
2-3 tablespoons milk/half&half/cream
to taste coarse sea salt & freshly ground black pepper

1
Shell the peas, and set aside.
2
Melt the butter in a saucepan (large enough to use an immersion blender, if using). Add the minced onion, and cook over medium heat for a couple minutes until the onion is soft and translucent. Add the peas, and stir to coat. Cook for a minute, then add the water, broth, tarragon, zest and sugar. Cover and cook over medium heat, until peas are tender (about 4-5 minutes).
3
When peas are tender, use an immersion blender to puree completely (or let cool slightly, and puree in batches using a food processor or blender).
4
Return the pea puree to the saucepan, and add the milk. Adjust salt to taste.
5
Make the yogurt by combining all ingredients and stir until it's the right consistency for a dollop or swirl.
6
Dish the soup into bowls, and top each serving with a dollop or swirl of the yogurt. Drizzle a little olive oil and grind some fresh pepper on top. Best when served with some warm homemade bread!

403

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: for the soup, 2 cups fresh peas, shelled, 2 tablespoons unsalted butter, 2 tablespoons minced sweet onion, and more.

Yes, Summer Pea Soup With Lemon-Tarragon Yogurt falls under the Soups & Stews 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.

That's it — enjoy your meal!

Summer Pea Soup With Lemon-Tarragon Yogurt

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions