Spring Pea Soup Recipe
- 2 tablespoons olive oil
- 2 medium shallots, sliced
- One 8-ounce russet potato, peeled and cut into ¾-inch cubes
- 3 cups shelled fresh peas (or frozen peas, thawed)
- ¼ cup dry white wine
- 2 tablespoons finely chopped fresh tarragon, plus extra for garnish
- Salt and freshly ground black pepper
- Heat the oil in a medium saucepan over medium heat. Add the shallots and cook, stirring, until softened, about 3 minutes. Add the potato cubes, peas, and wine and simmer, stirring, until the wine is reduced by half, 1 to 2 minutes. Add 4 cups of water and the tarragon, and bring to a boil. Lower the heat to a simmer and cook until the potatoes are falling apart, 15 to 20 minutes.
- Transfer the soup to a food processor or blender, and blend until smooth. Season with salt and pepper to taste. Spoon into serving bowls and garnish with more tarragon.
- Variations
- Mint would be a great substitute for the tarragon.
- Substitute frozen peeled fava beans and a dash of fresh lemon juice.
