Pea Soup with Tarragon
Internet Inspiration Soup
Now it’s getting colder I trawled through the Internet for thick soups suitable for liquidising. As always do always check that the ingredients and consistencies are suitable for any diet or texture that have been recommended by your dietitian and speech and language therapist.
- 500g pack of frozen petite pois
- 1 tablespoons of extra virgin olive oil
- 2 medium sliced shallots
- 400 ml of vegetable stock (or more)
- 3 tablespoons of chopped fresh tarragon
- Plain non-fat yogurt or cream (optional)
Heat oil in heavy large saucepan over medium-high heat. Add shallots and sauté until golden and almost tender, about 7 minutes. Add peas, stock, tarragon; bring to boil. Reduce heat to medium and boil until flavours blend and peas are tender, about 7 minutes. Cool slightly.
Puree soup in blender until completely smooth. Add extra liquid if you feel it is too thick. Season with pepper and serve with yoghurt or cream.
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