Sweet Pea & Tarragon Soup

April 24, 2014

Sweet peas and floral tarragon shine bright in a creamy springtime soup that’s superb served warm or chilled. 

Della Terra Gremolata Olive Oil would also be a great substitute for Tarragon.
By Laurie Sadowski

• 4 tbsps Della Terra Tarragon Olive Oil, divided, plus more for serving
• 1 bunch (about 7) green onions, finely chopped
• 2 cloves garlic, finely chopped
• 2 tbsps Condimento Bianco White Balsamic Vinegar
• 6 cups fresh or frozen green peas
• 3 cups water
• Fine sea or Himalayan salt to taste
• Ground white pepper to taste
• 1 tbsp lemon juice
• Fresh tarragon, for serving

Heat 2 tablespoons of the Della Terra Tarragon Olive Oil in a saucepan over medium heat. Add the green onions and garlic. Cook until softened, about 3 minutes. Add the Premium White Balsamic Vinegar, bring to medium-high heat, and cook until reduced to half, about 1 minute. Add the peas, water, a few dashes of salt and white pepper. Reduce to low heat, cover, and let simmer for 20 minutes. Remove from heat and let cool slightly.

Using an immersion blender, blend until smooth, drizzling in the remaining Tarragon Olive Oil and lemon juice while blending. Press through a fine sieve to strain, if desired. Refrigerate until serving. Garnish with fresh tarragon and additional olive oil before serving.

Makes 6 servings.

---

Also in Let's Get Cooking!