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Add a photoServings: 4
Ingredients
- 2 x green onions finely minced extra virgin olive oil spray see variations
- 1 Tbsp. dry sherry or possibly more to taste
- 2 c. shelled peas preferably fresh Or possibly frzn
- 1 1/2 c. water
- 3/4 c. skim lowfat milk or possibly less salt and white pepper
- 1 tsp finely minced fresh tarragon or possibly 1/4-tsp dry
- 1 tsp finely snipped fresh chives or possibly mint for garnish
Directions
- Soften green onions in a large saucepan. Add in a splash of sherry. Add in peas and water and bring to a boil. Reduce heat to low and cook about 20 min till peas are tender. (Precooked peas take 7 to 10 min). Let cold slightly. Transfer to a blender. Add in lowfat milk, salt, pepper, and another splash of sherry, if you like. Puree till smooth. Remove skins by pressing through a sieve. Return to the saucepan to hot gently. Stir in the tarragon. Serve garnished with chives or possibly mint.
- Description: "Peas and tarragon make a light refreshing soup suitable." Cuisine: "American South"
- Yield: "4 c."
- NOTES : Variations: for more flavor use extra virgin olive oil or possibly unsalted butter, but sparingly. This is best made with very fresh peas. If you use frzn peas, strain to remove the skins. Tested: We left the skin on for the fiber; although good, the texture would be improved by straining
- Hesitate to send this - it was light and refreshing but we made it with frzn peas (in a healthy pinch) and knew it should be strained and smoothed, but hated tossing the fiber. Even with frzn peas, it was refreshing. Tarragon and peas! I will make this again when I find some fresh shelling peas.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 146g | |
| Recipe makes 4 servings | |
| Calories 24 | |
| Calories from Fat 1 | 4% |
| Total Fat 0.06g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 24mg | 1% |
| Potassium 101mg | 3% |
| Total Carbs 3.42g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 2.8g | 2% |
| Protein 1.73g | 3% |
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