Green Pea Soup with Tarragon

This was devised as a way of salvaging another recipe we made. When we prepared this Julia Child recipe, we wound up with like 2 lbs of cooked peas left over.


Ingredients

• 2 pounds of leftover cooked peas (or else frozen, whatever)
  
• 1 red onion, chopped
  
• 4c vegetable broth
  
• 3tbsp dried tarragon... unless it's pretty freshly dried, in which case 2tbsp. Otherwise 3tbsp fresh.
  
• plain nonfat yogurt for serving
  
• 1 round of ham (4oz?), cubed and fried for serving
  

Saute the onion in a soup pot with some olive oil until tender. Then add the broth, peas, and tarragon. Cook until the peas are done or at least warmed through - about 5-8 minutes, depending on whether they're frozen. Remove from heat and put it through a blender until smooth. Return to heat and simmer, adding a little extra broth as desired until it's the right consistency. Stir in the ham. Correct seasoning. Serve with yogurt drizzled on top.

Thoughts: We've made pea soup before in a couple of different ways, but this was actually really good. The tarragon worked really nicely, and the soup was actually thick enough. This was the first time I really felt like the ham complemented the soup, too. All in all a really good recipe. I'd make it again.

Disaster Index: 1/10