Green Pea Tarragon Soup
2 16oz. pkg of frozen sweet petite peas
2tbsp extra virgin olive oil
Approx. 9 medium sized shallots (sliced)
4 ½ cups vegetable broth ( can use other broths as desired)
3 tbsp. chopped fresh tarragon
Crème Fraiche (recipe below)
Pumpernickel Croutons (recipe below)
Place ½ cup peas aside in microwave safe bowl. Heat oil in large saucepan- medium high heat.
Saute Shallots until translucent and tender. Add peas not set aside, 4 cups broth and 2tbsp. tarragon. Bring to a boil. Reduce heat to medium and boil until flavors blend and peas are tender 7-10 min. Cool slightly. Puree soup in batches in a blender (or use immersion blender) until completely smooth. Return soup to pan and return to simmer. If desired, use remaining broth to thin soup. Add remaining tarragon.
Cook remaining peas in microwave, about 1 minute to maintain fresh green color.
Ladle soup into bowls. Top with crème fraiche, croutons and peas.
2 cups heavy whipping cream
2 cups buttermilk
Heat cream over low heat until about 100 degrees. Mix in buttermilk, stirring well. Put mixture in covered jar and leave at room temperature for about 8 hours. Refrigerate for at least 24 hours before using. Will keep in refrigerator up to 3 weeks.
2 cups pumpernickel (or dark rye) bread-crusts removed and ½ inch in size
1 minced garlic clove
2 tbsp olive oil
Heat oven to 400 degrees
Toss ingredients in bowl, spread on baking sheet
Bake for about 10 minutes until crisp.
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