Hi Everyone! Alison here from Heart of Gold Luxury this weekend & I'm very excited to share with you a recipe that will make you crave spring! Plus, it's perfect to try for today on St. Patrick's Day!
During the cold winter months, I crave hearty soups and stews - meals that will warm you from the inside out; however, come spring, when the temperatures begin to rise and the sun shines just a bit longer, I still love soup, but in lighter versions that include fresh spring vegetables. This recipe for Sweet Pea Soup with Tarragon is healthy, vegetarian and it comes together in about thirty minutes.
This soup is delightfully flavored with fresh sweet peas and scented with a bit of licorice flavor thanks to the infusion of tarragon. I finished it with a dollop of Greek yogurt and a drizzle of extra virgin olive oil - it served as a wonderful light lunch on a day that almost felt like spring here in New York.
Sweet Pea Soup with Tarragon
2 pounds peas, fresh if possible
2 tablespoons extra virgin olive oil, plus more for garnish
2 large shallots, chopped
4 cups vegetable broth
3 tablespoons fresh tarragon, chopped
Non-fat Greek Yogurt
Place chopped shallots into soup pot with olive oil. Allow to cook down and to slightly carmelize Add the broth, peas and chopped tarragon. Allow for soup to come to a boil and to cook until peas are tender. Once peas are fully cooked, transfer to a food processor and pulse until smooth. Garnish with a scoop of Greek yogurt and drizzle with olive oil. Makes about 4 bowls.
*Recipe slightly adapted from Bon Appétit
-post & photographs by Alison