This green peas soup recipe is a lovely spring dish you can enjoy for lunch or an appetizer before dinner. The green peas add a beautiful, bright green color to the dish that is both appetizing and vibrant to look at.
In addition to the flavor of the green peas themselves, you may find yourself enjoying the flavor of tarragon, a tasty addition to this soup. The tarragon adds a subtle bit of spice and earthiness to this green peas soup.
The drizzle of yogurt at the end adds some comforting creaminess while also is also keeping things light and refreshing.
The recipe comes together very quickly, making it a convenient weeknight dinner as well. If you’re preparing this as an appetizer, then you’ll love the fact that it won’t take up much of your time. Plus, you can make this recipe ahead of time in a slow cooker and just keep it warm until you’re ready to serve.
Cook time: 15 minutes
Prep time: 5 minutes
- 1 tsp olive oil
- 1 large onion sliced (about 1 1/2 cups)
- 2 1/2 cups low-sodium chicken broth
- 3/4 tsp dried tarragon
- 1/2 tsp salt
- Freshly ground black pepper
- 1 (10 oz.) bag frozen peas
- 4 tsp plain nonfat yogurt optional
- To a large pot, add the olive oil and warm over medium-high heat. Add the onion and cook until the onion is transclucent.
- Pour in the chicken broth, tarragon, salt, and a pinch of freshly ground black pepper. Allow the mixture to come to a simmer, then pour in the frozen peas. Cook until the peas are defrosted.
- Carefully transfer the soup to a food processor (or use an immersion blender) and purée the soup until it's a smooth mixture.
- Return the soup back to the pot and allow it to come back to a simmer. Serve hot with a swirl of yogurt on top.
Recipe adapted from Food Network
Updated by Beeta Hashempour on 5/10/2018