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Spring English Pea & Tarragon Soup

  • 6 servings
  • Mins
    Prep Time
  • Mins
    Cook Time

What seems a lifetime ago, I tasted one of the most delicious pea soups ever-- and I have always wanted to recreate it. I did it! Unlike a Split Pea Soup, that is made with dried peas, this soup is made with fresh English Peas. A part of the soup is pureed, until thick, and a small amount of heavy cream gives this soup a silky flavor. A little Parmesan cheese, adds another layer of flavor. For added texture, whole peas are added and then a little bit of fresh lemon juice, rounds out the flavor of the soup with some spring brightness. NOTE: You can substitute fresh basil, or mint, if you prefer.


5 cups fresh English Peas, shelled*
1 large shallot, finely diced (about 3 Tablespoons)
Fresh Tarragon (about 1 Tablespoon), finely chopped
1 Tablespoon olive oil
1 Tablespoon unsalted butter
¼ tsp white pepper (black is okay)
4 cups low-sodium chicken broth (or vegetable broth)
2 Tablespoons Parmesan cheese (finely grated)
¼ cup heavy cream
2 Teaspoons fresh lemon juice
OPTIONAL: Potato starch, to thicken the soup

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