Whole Pea Soup With Fresh Tarragon

Recipe Ingredients

1 cup	237ml	Whole peas - soaked
4 cups	948ml	Stock
1 cup	110g / 3.9oz	Carrot - halved (large)
2 tablespoons	30ml	Tarragon
		Salt and pepper

Recipe Instructions

Drain the soaked whole peas. Cover with stock in a large pot and add the carrot. Bring to a boil and boil hard for 10 minutes. Reduce heat, cover and simmer for 1 hour or until the peas are tender.

Add the tarragon and simmer for 5 minutes. Stir in the salt and pepper. Remove from the heat and let cool for a few minutes. Puree until smooth. Return to the pot to heat through. Check the seasonings and serve.

Recipe by Mark Satterly

Source:
Mario Batali

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