Name: Green Pea Soup with Tarragon (20 minute healthy soup)
Cook time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 1 tablespoon olive oil; 1 cup chopped yellow onion (about 1 small onion); 1 small boiling potato (about 4 or 5 ounces), peeled and cut into 1/4-inch pieces; 1/4 teaspoon fine sea salt; 2 cups low sodium vegetable broth; 1 and 1/2 cups water; 1 1-pound bag frozen petite peas; 2 teaspoons chopped fresh tarragon leaves (or 1 teaspoon dried, crumbled); 6 tablespoons coconut milk (full-fat, well-stirred)--optional

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“How luscious lies the pea within the pod.”

–Emily Dickinson

I made this soup for lunch today using the second of my three bags of frozen peas. I’ve made the basic soup before, but this is the first time I’ve added tarragon (I have a tiny patch growing beside the remains of a tomato plant in the back yard—somehow it has managed to hang on through several frosts).

I wish I had thought of the tarragon addition before, because the sweet, earthy, slightly anise flavor complements the fresh taste of the peas in ways I had not expected—it seems to give the soup a deeper flavor, in tune with the winter chill.

I can attest that the soup freezes beautifully (I used to make it when I was single) and travels well in a thermos, too. And though the ingredients are humble, the end result looks and tastes quite posh (i.e., a great cheap and easy, yet elegant and impressive, soup for company; nothing about it suggests frozen vegetables). Shouldn’t more healthy food fit those requirements? I’ll do my best to make it happen here.

Green Pea Soup with Tarragon (20 minute healthy soup)

Author: Camilla
Cook Time: 20 mins
Total Time: 20 mins
Yield: 6 1x

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Ingredients

1 tablespoon olive oil
1 cup chopped yellow onion (about 1 small onion)
1 small boiling potato (about 4 or 5 ounces), peeled and cut into 1/4-inch pieces
1/4 teaspoon fine sea salt
2 cups low sodium vegetable broth
1 and 1/2 cups water
1 1-pound bag frozen petite peas
2 teaspoons chopped fresh tarragon leaves (or 1 teaspoon dried, crumbled)
6 tablespoons coconut milk (full-fat, well-stirred)–optional

Instructions

Heat the oil in a heavy saucepan set over moderate heat. Add the onion; cook and stir until about 2 minutes, or until softened. Add the potato and salt; cook and stir 2 minutes. Add the broth and water; simmer, covered, until potato is tender, about 12 minutes. Add the peas and tarragon, then simmer, uncovered, 2 minutes.
Purée in batches in a blender (be careful blending the hot soup). Reheat soup and season with salt and pepper. Drizzle or swirl with coconut milk, if using.

Notes

*Tarragon Tidbits: Tarragon contains some Omega-3 fatty acids, has natural antimicrobial properties, and contains generous amounts of many nutrients, including vitamin A, vitamin C, iron, calcium and trace minerals.

Storage: The soup keeps well in the refrigerator (covered) for 3-4 days. Or cool the soup completely and freeze for up to 2 months.