Soups & Starters
Soups & Starters
Pea and tarragon soup
This soup is lovely for a spring lunch (as a main course or as a starter), and fits the ‘fresh flavours’ bill perfectly
I don’t know about you, but at this time of year I start to crave fresh flavours after all the comfort food of winter. This soup is lovely for a spring lunch (as a main course or as a starter), and fits the ‘fresh flavours’ bill perfectly. Frozen peas are a great standby although of course you can substitute fresh peas when they’re in season.
Ingredients
Serves 4 as a main course
- • 1 onion, chopped
- • 2 cloves garlic, sliced
- • 750g frozen peas
- • 5 sprigs tarragon
- • Enough chicken or vegetable stock to cover the peas (about 500ml)
- • 1 tbsp dijon mustard
- • 4 tbsp Greek yogurt
- • 2 tbsp hot horseradish (from a jar)
Method
Fry the onion and garlic until translucent. Then add the peas, tarragon and stock and simmer for about 3 mins. Pour into a liquidiser or a hand blender jug with most of the liquid. Whizz until smooth. If it seems too thick, add more of the stock until you have the consistency you'd like. Stir in the mustard and season well. You can either serve the soup at this stage, or keep it in the fridge for up to 48 hours.
Divide between four soup bowls. Mix the yogurt with the horseradish and swirl a tbsp into the centre of each bowl. Grind over a little black pepper before serving, with crusty bread.
A Cook's Plot Tip
This soup is lovely made with broad beans (fresh or frozen) too - simmer for a little longer, until the beans are just tender