Fresh Green Pea Soup (Anne)

By Peggie

Ingredients

• 1 tbsp olive oil
• 1 shallot, finely chopped
• 350 ml (3/4 lb) frozen green peas
• 1 1/2 cup vegetable broth
• 60 g (1/8 lb) goat cheese
• 20 tarragon leaves
• salt & pepper to taste

Preparation

Step 1

In a large saucepan over medium heat, sauce the shallot in olive oil until softened, stirring occasionally.
Add the peas and the vegetable broth.
Bring to a boil, then reduce heat to low, continue cooking for another 3 to 5 minutes or until peas are tender.
Add the cheese and tarragon leaves by tearing them over the pan to release the essential oils.
Add salt and pepper to the mix then remove from heat.
Using a blender or food processor, reduce the mixture to a smooth soup.
Serve with a drizzle of olive oil, fresh ground black pepper, and a few tarragon leaves.