Green Pea Soup With Tarragon & Pea Sprouts

Name: Green Pea Soup With Tarragon & Pea Sprouts
Prep time: 30 min
Total time: 30 min
Yield: 6 serving(s)
Ingredients: 2 (16 ounce) packages frozen baby peas, divided (do not thaw); 2 tablespoons extra virgin olive oil; 1 1/2 cups sliced shallots (about 11 ounces); 4 cups vegetable broth (or more); 3 tablespoons chopped fresh tarragon, divided; plain nonfat yogurt, stirred; fresh mixed sprouts (optional, preferably small pea sprouts)

Submitted by blucoat

"A lovely spring recipe from "Bon Appétit" (April 2009) by The Bon Appétit Test Kitchen."

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Ready In:: 30mins
Ingredients:: 7
Serves:: 6

ingredients

2 (16 ounce) packages frozen baby peas, divided (do not thaw)
2 tablespoons extra virgin olive oil
1 ¹⁄₂ cups sliced shallots (about 11 ounces)
4 cups vegetable broth (or more)
3 tablespoons chopped fresh tarragon, divided
plain nonfat yogurt, stirred
fresh mixed sprouts (optional, preferably small pea sprouts)

directions

Place 1 cup peas in microwave-safe bowl; set aside. Heat oil in heavy large saucepan over medium-high heat. Add shallots and sauté until golden and almost tender, about 7 minutes. Add remaining peas, 4 cups broth, and 2 tablespoons tarragon; bring to boil. Reduce heat to medium and boil until flavors blend and peas are tender, about 7 minutes. Cool slightly.
Working in batches, puree soup in blender until completely smooth. Return soup to same saucepan. Bring to simmer and thin with more broth by 1/4 cupfuls, if desired. Stir in remaining 1 tablespoon tarragon. Season with pepper.
Cook reserved 1 cup peas in microwave until warm, about 1 minute.
Ladle soup into 6 bowls. Drizzle lightly with yogurt. Sprinkle whole peas over and garnish with pea sprouts.