Julee Rosso, Sheila Lukins

Tarragon Pea Soup

Preparation info

  • 6 cups

    • Difficulty

      Medium

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

Ingredients

  • 4 tablespoons (½ stick) unsalted butter
  • 1 onion, coarsely chopped

Method

  1. Melt the butter in a heavy saucepan over low heat. Add the onion and garlic, and cook gently until wilted, 10 minutes.
  2. Add the stock and potato; bring to a boil. Reduce the heat and cook until the potato is just tender, about 15 minutes.
  3. Add the peas, cayenne, and black pepper, and return to a boil. Then remove the pan from the heat and stir in the ta