This soup actually takes just a few moments, but pushing it through the sieve takes a little longer. Have a bit of patience if you want something silky smooth, but if you like the texture, just omit that step. In any event, sweet peas and floral tarragon shine bright in a creamy springtime soup that’s superb served warm or chilled.
This recipe was made for one of my workshops I run at Della Terra.
Chilled Spring Pea and Tarragon Soup
4 tablespoons Tarragon Olive Oil, divided, plus more for serving
1 bunch (about 7) green onions, finely chopped
2 cloves garlic, finely chopped
2 tablespoons Premium 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 tablespoon lemon juice
Fresh tarragon, for serving
Heat 2 tablespoons of the 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.