Tarragon Pea Soup

1. 1

   Melt the butter in a large pan overmedium low heat. Add the onion, leeks, and rice. Cover and cook stirring accasionally for about 10 minutes until the vegetables are softened.

2. 2

   Add he peas, water, bouillin cube, and arragon and bring just to a boil. Season a little pepper. Cover an simmer gently occasionally stirring for about 35 minutes until the vegetables are very tender.

3. 3

   Let the soup cool slihtly, then transfer to a blender or food processor and process to a smooth puree in batches if necessary. (If using a food processor strain of the coooking liquid and preserve. Puree the soup solids with enough cooking liquid to moisture them, then combine with the remining liquid.)

4. 4

   Return the soup to the pan. Taste and adjust the seasoning. Gently reheat the soup over low heat for about 10 minutes until hot.

5. 5

   Ladle into warm bowls and garnish with hard cooked egg or crootons.

* Per serving · 4 servings · Values may vary.

No additional tips available.