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Green Pea Soup with Tarragon and Pea Sprouts


  1. 2 – 16 ounce packages of frozen petite peas divided (do not thaw)

  2. 2 tablespoons of extra virgin olive oil

  3. 1 1/2 cups o sliced shallots (approximately 11 ounces)

  4. 4 cups or more of vegetable broth

  5. 3 tablespoons chopped fresh tarragon divided

  6. Plain, nonfat yogurt, stirred

  7. Small fresh pea sprouts


  1. Place 1 cup of peas in microwave-safe bowl, set aside

  2. Heat oil in heavy, large saucepan over medium-high heat. Add shallots and saute until golden and almost tender (approximately 7 minutes)

  3. Add remaining peas, 4 cups of broth, and 2 tablespoons of tarragon.  Bring to a boil

  4. Reduce heat to medium and boil until flavors blend and peas are tender (about another 7 minutes). Cool slightly.

  5. Working in batches, puree soup in blender until completely smooth. Return soup to same saucepan. Bring to simmer and thin with more broth by 1/4 cupfuls, if desired. Stir in remaining 1 tablespoon of tarragon. Season with pepper.

  6. Cook reserved 1 cup of peas in microwave until warm, approximately 1 minute.

  7. Ladle soup into 6 bowls. Drizzle lightly with yogurt and sprinkle whole peas over.  Garnish with pea sprouts.


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