We've suggested toasted French bread as an accompaniment to this soup, but bear in mind it is not included in our calorie count.
Can be prepared in 45 minutes or less.
Recipe information
Yield
Makes about 3 cups, serving 2
Ingredients
3/4 cup chopped onion
2 teaspoons unsalted butter
3 cups shelled fresh or frozen peas
2 1/2 cups low-salt chicken broth
2 teaspoons chopped fresh tarragon leaves
freshly ground white pepper to taste
1/3 cup well-shaken buttermilk
Accompaniment if desired: toasted French bread
Preparation
Step 1
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.
Step 2
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.
Step 3
Divide soup between 2 bowls and gently spoon half of remaining buttermilk onto each serving.
Nutrition Per Serving
Each serving of soup about 290 calories and 7 grams fat (22% of calories from fat)
#### Nutritional analysis provided by Gourmet
