I’m not quite ready to give up hot soup in the spring, but I definitely want an “enlightened” change from the hearty ones of winter. We buy local peas from Migliorelli Farm and sell them at Gigi Market, and this soup frequently appears on our restaurant “specials” list throughout the spring. To test the quality of snap peas, snap one open and see whether it is crisp. The pods should be bright green, firm, and plump.
- 2 tablespoons olive oil
- 2 medium shallots, sliced
- One 8-ounce russet potato, peeled and cut into ¾-inch cubes
- 3 cups shelled fresh peas (or frozen peas, thawed)
- ¼ cup dry white wine
- 2 tablespoons finely chopped fresh tarragon, plus extra for garnish
- Salt and freshly ground black pepper
Heat the oil in a medium saucepan over medium heat. Add the shallots and cook, stirring, until softened, about 3 minutes. Add the potato cubes, peas, and wine and simmer, stirring, until the wine is reduced by half, 1 to 2 minutes. Add 4 cups of water and the tarragon, and bring to a boil. Lower the heat to a simmer and cook until the potatoes are falling apart, 15 to 20 minutes.
Transfer the soup to a food processor or blender, and blend until smooth. Season with salt and pepper to taste. Spoon into serving bowls and garnish with more tarragon.
• Mint would be a great substitute for the tarragon.
• Substitute frozen peeled fava beans and a dash of fresh lemon juice.
Nutritional information is based on 1/8 teaspoon added salt per serving.