pea soup

I wasn’t ever one of those kids who wouldn’t eat their peas. (In fact, I ate almost everything that was put on my plate.) But I know a lot of people who won’t touch peas, much less pea soup. I can’t understand why. It’s so comforting on a cold day and so rich and satisfying. And this recipe is low fat! You get a whole bowl of soup for under 200 calories. You can’t even eat an apple for that!

What’s more – it’s easy! All you need is a few ingredients and a blender and you’ve got a delicious bowl of heaven on a cold December night.

(Or, if you live in warmer climates, chill the soup and serve it cold – it’s delicious either way!)

(Excuse the lack of pictures…I took them but I wasn’t feeling artistically inclined. In other words, they aren’t good pictures :) If you are really having trouble with this recipe (you shouldn’t – it’s so easy!) then email me for pictures and I would be glad to oblige!)

Pea Soup

Serves 6.
This freezes really well too!
2 tablespoons olive oil
1 onion, sliced
2 ½ cups chicken stock
¾ teaspoon dried tarragon (optional, but this is what makes this soup)
½ teaspoon salt
Black pepper
10 ounces of frozen peas

In a large pot, heat the olive oil over moderately-low heat. Add the onion, cover and cook, stirring occasionally, until softened, about 5 minutes. Add the broth, tarragon, salt and a few turns of freshly ground black pepper and bring to a boil. Add the peas and cook just until defrosted.

In a blender, puree the soup in 2 batches until very smooth. If serving hot, return the soup to the pot and bring just to a simmer. If serving cold, transfer to the refrigerator to chill. Ladle into bowls. Enjoy!