Fresh Pea Soup with Tarragon and Lemon Crème Fraîche

Name: Fresh Pea Soup with Tarragon and Lemon Crème Fraîche
Ingredients: ¼ cup chopped carrot; ½ cup chopped celery; 2 cups chopped leeks, both white and tender green parts; 1 cup chopped onion; 3 tablespoons olive oil or unsalted butter; 3 tablespoons olive oil or unsalted butter; Kosher or sea salt; Kosher or sea salt; 4 cups shelled fresh spring peas or frozen peas; 4 cups shelled fresh spring peas or frozen peas; ½ cup dry white wine; 6 cups rich Vegetable Stock or Chicken Stock; 6 cups rich Vegetable Stock or Chicken Stock; 1 tablespoon chopped garlic; 2 tablespoons chopped fresh tarragon; 3 cups lightly packed shredded romaine or other deep green lettuce; 3 cups lightly packed shredded romaine or other deep green lettuce; Freshly ground pepper; A dollop of Lime Crème Fraîche, tarragon leaves, and a drizzle of Fennel Oil for garnishing (optional); A dollop of Lime Crème Fraîche, tarragon leaves, and a drizzle of Fennel Oil for garnishing (optional); A dollop of Lime Crème Fraîche, tarragon leaves, and a drizzle of Fennel Oil for garnishing (optional)

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

We tend to think of pea soup as a hearty winter dish. This version is made from fresh peas and is perfect in spring and early summer when peas are at their peak. You can serve the soup warm or cold depending on the weather. If serving warm, plan to serve it shortly after it’s reheated in order to preserve the bright green color and flavor.

Ingredients

Soup
Gluten-free
Summer
Spring
Winter

Ingredients

Method