Pea soup
Nothing says “spring” better than fresh green peas. And with this pea-potatoes soup you can feel the spring even in the depth of winter. The freshness of peas paired with a zest of tarragon warms you up and makes cold winter days brighter and sunnier.
2 tablespoons extra virgin olive oil
8 oz Cremini or button mushrooms, sliced
3 garlic cloves, thinly sliced
2 celery stalks, cubed (1/4 inch)
2 carrots, peeled and cubed
2 tarragon springs, minced could be substituted by 1 teaspoon dried tarragon
6 cups vegetable broth
1 cup frozen peas
8 oz Cremini or button mushrooms, sliced
3 garlic cloves, thinly sliced
2 celery stalks, cubed (1/4 inch)
2 carrots, peeled and cubed
2 tarragon springs, minced could be substituted by 1 teaspoon dried tarragon
6 cups vegetable broth
1 cup frozen peas
soup pot
- In a soup pot, heat up oil over medium-high heat.
- Reduce heat to medium and add garlic. Sauté for 3 minutes and add mushrooms. Sauté until mushrooms become slightly darker and loose some water.Add celery and carrot and cook for another 5 minutes.
- Add potatoes, tarragon, and broth, bring to boil. Reduce heat to simmer the soup for 10 minutes. Add peas and simmer for another 5 minutes or until vegetables are tender.
Recipe: Anya Sokolovskaya
Photography: Eric Gloutnay