Go Back
Mandy

Spring Pea Soup

A bright green puree of sweet peas, leeks, garlic and fresh tarragon that comes together in under 30 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Soup
Cuisine: French
Ingredients Method Notes

Ingredients
  

  • 1 leek thinly sliced
  • 2 cloves garlic crushed
  • 2 tbsp tarragon chopped
  • 2 tbsp olive oil
  • 2 cups baby garden peas frozen or fresh
  • 2 cups broth chicken or vegetable
  • 1/4 tsp black pepper
  • 1/2 tsp sea salt

Method
 

  1. Saute the leek, garlic and tarragon in the olive oil for 7 to 10 minutes, stirring often so the garlic does not burn.
  2. Add the broth and peas and bring to a boil. Cook 3 to 5 minutes for frozen peas or 5 to 10 minutes for fresh peas, until tender. Remove from the heat.
  3. Carefully transfer the hot soup to a blender and blend for 30 to 45 seconds, until completely pureed.
  4. Add the sea salt and black pepper, taste and adjust the seasoning.
  5. Ladle into bowls and serve immediately, garnished with a swirl of creme fraiche or a few wasabi peas if you like.

Notes

Makes about 2 cups. Serve it hot or cold, and try it in small glasses as a party appetizer.