Fresh Pea Soup with Tarragon Recipe | Vegetarian Times Skip to main content

Fresh Pea Soup with Tarragon

Warm or chilled, this bright green soup is the epitome of spring. Tarragon has a strong, slightly anise-y flavor, so a little goes a long way in recipes.



Ingredient Line: 
1 Tbs. olive oil
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2 medium leeks, white and light green parts thinly sliced (1 ½ cups)
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1 clove garlic, minced (1 tsp.)
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2 cups low-sodium vegetable broth
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3 cups fresh or thawed frozen peas
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1 Tbs. tarragon leaves
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3 radishes, thinly sliced


1. Heat oil in saucepan over medium heat. Add leeks, and sauté 7 to 9 minutes, or until soft. Stir in garlic, and cook 1 minute more. Add vegetable broth and 1 cup water, and bring to a simmer. Cook 15 minutes, stir in peas, and cook 1 minute more. Remove from heat, and cool 30 minutes.

2. Purée soup in blender with tarragon leaves until smooth and creamy. Season with salt and pepper. Serve warm or chilled, with sliced radishes on top.

Nutrition Information: 

6 g
Total Fat: 
3.5 g
Saturated Fat: 
1.5 g
22 g
8 mg
366 mg
6 g
8 g
Serves 4

Comments on this Recipe

This is similar to a recipe I learned of using white truffle oil. Just a little does it, it is intense but hauntingly wonderful. Perhaps just a teaspoon in place of some of the olive oil. No more than a medium heat.