PEAS AND POTATO SOUP WITH TARRAGON PESTO
Provided by Rachael Ray : Food Network
Time 1h5m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Heat a large Dutch oven over medium-high heat with extra-virgin olive oil a couple of turns of the pan. Add the pancetta, if using, the onions and the garlic. Stir occasionally for 3 to 4 minutes, then add the potatoes and season with salt and pepper, to taste. Cover the pan and cook for 5 minutes more, stirring occasionally. Add the escarole and season with nutmeg, cover the pan and let wilt for 2 minutes. Stir in the stock and water and bring the soup to a boil. Reduce the heat and simmer 15 minutes for flavors to combine, adjust salt and pepper, to taste, and let cool. Store for a make-ahead meal. Bring the soup, covered, to a boil over medium-high heat. Add the peas and ditalini and cook to al dente, about 7 to 8 minutes. Turn off the heat and serve in shallow bowls garnished with pesto.
- Pesto:
- Put the herbs into food processor along with the nuts and grated garlic. Season with salt and pepper, to taste, then add the lemon zest, extra-virgin olive oil and the cheese. Pulse into a coarse paste, then transfer the pesto to storage container and drizzle the top with a thin layer of extra-virgin olive oil to retard browning. Cover and store in the refrigerator. Bring to room temp when ready to use.
TARRAGON PEA SOUP
This recipe is simple to make using frozen peas and stock made from a bouillon cube, ingredients that you are likely to have at hand.
Provided by elisabeth the only
Categories < 4 Hours
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt the butter in a large pan overmedium low heat. Add the onion, leeks, and rice. Cover and cook stirring accasionally for about 10 minutes until the vegetables are softened.
- Add he peas, water, bouillin cube, and arragon and bring just to a boil. Season a little pepper. Cover an simmer gently occasionally stirring for about 35 minutes until the vegetables are very tender.
- Let the soup cool slihtly, then transfer to a blender or food processor and process to a smooth puree in batches if necessary. (If using a food processor strain of the coooking liquid and preserve. Puree the soup solids with enough cooking liquid to moisture them, then combine with the remining liquid.)
- Return the soup to the pan. Taste and adjust the seasoning. Gently reheat the soup over low heat for about 10 minutes until hot.
- Ladle into warm bowls and garnish with hard cooked egg or crootons.
Nutrition Facts : Calories 197.9, Fat 2.7, SaturatedFat 1.4, Cholesterol 5, Sodium 210.1, Carbohydrate 35.1, Fiber 8.2, Sugar 11.6, Protein 9.8
CHILLED PEA AND TARRAGON SOUP
Categories Soup/Stew Herb Vegetable Freeze/Chill Spring Chill Bon Appétit
Yield Serves 6
Number Of Ingredients 8
Steps:
- Melt butter in heavy medium saucepan over medium-low heat. Add onion and sauté until tender, about 8 minutes. Add flour and stir 2 minutes. Gradually mix in broth. Add peas and chopped tarragon. Simmer until peas are very tender, about 15 minutes. Drain peas, reserving broth. Puree peas in processor. Add 1/2 cup broth and puree until smooth. Gradually blend in remaining broth. Transfer to medium bowl and refrigerate until well chilled. (Can be made 1 day ahead.)
- Season soup to taste with salt and pepper. Ladle into bowls. Garnish each with small amount of crème fraîche and tarragon leaves and serve.
FRESH PEA SOUP WITH TARRAGON
Steps:
- In a saucepan cook onion in butter, covered, over moderate heat, stirring occasionally, 5 minutes, or until tender. Add peas and broth and simmer, uncovered, 5 minutes, or until peas are tender. Stir in tarragon.
- In a blender purée soup until smooth and pour through a coarse sieve back into pan. Heat soup over moderate heat until hot and remove pan from heat. Add white pepper and salt to taste and stir in all but 2 teaspoons buttermilk.
- Divide soup between 2 bowls and gently spoon half of remaining buttermilk onto each serving.
GREEN PEA SOUP WITH TARRAGON & PEA SPROUTS
A lovely spring recipe from "Bon Appétit" (April 2009) by The Bon Appétit Test Kitchen.
Provided by blucoat
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place 1 cup peas in microwave-safe bowl; set aside. Heat oil in heavy large saucepan over medium-high heat. Add shallots and sauté until golden and almost tender, about 7 minutes. Add remaining peas, 4 cups broth, and 2 tablespoons tarragon; bring to boil. Reduce heat to medium and boil until flavors blend and peas are tender, about 7 minutes. Cool slightly.
- Working in batches, puree soup in blender until completely smooth. Return soup to same saucepan. Bring to simmer and thin with more broth by 1/4 cupfuls, if desired. Stir in remaining 1 tablespoon tarragon. Season with pepper.
- Cook reserved 1 cup peas in microwave until warm, about 1 minute.
- Ladle soup into 6 bowls. Drizzle lightly with yogurt. Sprinkle whole peas over and garnish with pea sprouts.
Nutrition Facts : Calories 207.2, Fat 5.4, SaturatedFat 0.8, Sodium 14.5, Carbohydrate 31.4, Fiber 8.5, Sugar 9.2, Protein 10.3
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