Appetizer: United States – Zesty Spring Pea-Tarragon Soup

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Additional 20 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 tbsp (15 ml) unsalted butter
1 tbsp (15 ml) olive oil
1 medium shallot, thinly sliced
1 small leek (white and light green parts), thinly sliced and rinsed
1 small garlic clove, minced
1 / 4 cup (60 ml) dry white wine (optional)
3 cups (720 ml) low-sodium chicken or vegetable stock
3 cups (450 g) fresh or frozen green peas
2 tbsp (8 g) fresh tarragon leaves, chopped, divided
1 tsp (5 ml) finely grated lemon zest
1 tbsp (15 ml) fresh lemon juice, plus more to taste
3 / 4 tsp (3.75 ml) kosher salt, plus more to taste
1 / 4 tsp (1.25 ml) finely ground white pepper
2 tbsp (30 ml) crème fraîche or plain Greek yogurt, for serving
1 tbsp (6 g) chopped fresh chives, for garnish

Show original ingredient measurements

1 tbsp (15 ml) unsalted butter
1 tbsp (15 ml) olive oil
1 medium shallot, thinly sliced
1 small leek (white and light green parts), thinly sliced and rinsed
1 small garlic clove, minced
1 / 4 cup (60 ml) dry white wine (optional)
3 cups (720 ml) low-sodium chicken or vegetable stock
3 cups (450 g) fresh or frozen green peas
2 tbsp (8 g) fresh tarragon leaves, chopped, divided
1 tsp finely grated lemon zest
1 tbsp (15 ml) fresh lemon juice, plus more to taste
3 / 4 tsp kosher salt, plus more to taste
1 / 4 tsp finely ground white pepper
2 tbsp (30 ml) crème fraîche or plain Greek yogurt, for serving
1 tbsp (6 g) chopped fresh chives, for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Warm the butter and olive oil in a medium pot over medium heat. Add the shallot and leek with a pinch of salt and cook, stirring, until translucent and tender, 5–6 minutes.
Stir in the garlic and cook until fragrant, about 30 seconds. Add the white wine (if using) and simmer until mostly evaporated, 1–2 minutes.
Pour in the stock and bring to a gentle simmer. Add the peas and cook until bright green and just tender, 3–4 minutes.
Stir in 1 1/2 tablespoons (23 ml) of the tarragon and the lemon zest, then remove from heat.
Blend the soup until silky smooth (use an immersion blender or carefully transfer to a blender). Return to the pot.
Stir in the lemon juice, salt, and white pepper. Adjust thickness with a splash of stock or water if desired; warm gently without boiling. Taste and adjust seasoning.
Ladle into bowls and finish with a dollop of crème fraîche or yogurt, the remaining tarragon, and chives. Serve immediately.

Warm the butter and olive oil in a medium pot over medium heat. Add the shallot and leek with a pinch of salt and cook, stirring, until translucent and tender, 5–6 minutes.
Stir in the garlic and cook until fragrant, about 30 seconds. Add the white wine (if using) and simmer until mostly evaporated, 1–2 minutes.
Pour in the stock and bring to a gentle simmer. Add the peas and cook until bright green and just tender, 3–4 minutes.
Stir in 1 1/2 tablespoons of the tarragon and the lemon zest, then remove from heat.
Blend the soup until silky smooth (use an immersion blender or carefully transfer to a blender). Return to the pot.
Stir in the lemon juice, salt, and white pepper. Adjust thickness with a splash of stock or water if desired; warm gently without boiling. Taste and adjust seasoning.
Ladle into bowls and finish with a dollop of crème fraîche or yogurt, the remaining tarragon, and chives. Serve immediately.