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    You are in: Home / Recipes / Tarragon Pea Soup Recipe
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    Tarragon Pea Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    10 mins

    55 mins

    elisabeth the only one's Note:

    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.

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    Units: US | Metric


    1. 1
      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.
    2. 2
      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.
    3. 3
      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.)
    4. 4
      Return the soup to the pan. Taste and adjust the seasoning. Gently reheat the soup over low heat for about 10 minutes until hot.
    5. 5
      Ladle into warm bowls and garnish with hard cooked egg or crootons.

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    Nutritional Facts for Tarragon Pea Soup

    Serving Size: 1 (467 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 197.9
    Calories from Fat 24
    Total Fat 2.7 g
    Saturated Fat 1.3 g
    Cholesterol 5.0 mg
    Sodium 210.1 mg
    Total Carbohydrate 35.1 g
    Dietary Fiber 8.1 g
    Sugars 11.6 g
    Protein 9.8 g

    The following items or measurements are not included:

    vegetable bouillon cubes

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