Ingredients for Green Pea Soup with Tarragon and Pea Sprouts

• 2 450g packages frozen petite peas, divided (do not thaw)

• 2 cucchiai di olio extravergine d'oliva

• 350ml sliced shallots (about 300g )

• 950ml (or more) vegetable broth

• 3 tablespoons chopped fresh tarragon, divided

• Plain nonfat yoghurt, stirred

• Small fresh pea sprouts*

Place 240ml peas in microwave-safe bowl; set aside. Heat oil in heavy large saucepan over medium-high heat. Add shallots and sauté until golden and almost tender, about 7 minutes. Add remaining peas, 950ml broth, and 2 tablespoons tarragon; bring to boil. Reduce heat to medium and boil until flavours blend and peas are tender, about 7 minutes. Cool slightly. Working in batches, puree soup in blender until completely smooth. Return soup to same saucepan. Bring to simmer and thin with more broth by 60ml fuls, if desired. Stir in remaining 1 tablespoon tarragon. Season with pepper.

Cook reserved 240ml peas in microwave until warm, about 1 minute.

Ladle soup into 6 bowls. Drizzle lightly with yoghurt. Sprinkle whole peas over and garnish with pea sprouts.

*Available at natural foods stores and Asian markets.

Avvertenza

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