Tarragon Zucchini Pea Soup

Wednesday was yet another day that I arrived home from the gym, tired, and no husband to share dinner with. And I was starving. Yes, I'm always starving. So dinner needed to be quick, but I was still intent on making the planned meal: pea & tarragon soup. I think I had the whole thing ready, including a side of Italian chicken sausage and a whole wheat roll, in about 20 minutes.

What I thought was going to be a bland soup turned out to be velvety and flavorful, and made an amazing combo piled on top of the bread with chunks of sausage. I was in some sort of England meets Italy heaven, piling each bite of roll with peas and meat. There could definitely be a version of this soup including the sausage from the get-go, that would go over well with the meat-eaters. But, for the moment, I kept it sans-sausage in case the husband went for it (which he hasn't, since he seems to have some unexplained aversion to green food).

Tarragon Zucchini Pea Soup
(4 servings)
2 Tbsp Olive Oil
1 C chopped onions
1 C chopped green zucchini (1 medium)
1 lb bag of frozen Green Peas
2 C Water
1/4 C fresh Tarragon leaves
Kosher Salt & Pepper

1. In a medium saucepan, saute the onions in olive oil for 2 minutes.
2. Add the zucchini, cook another 2 minutes.
3. Add the water and half of the peas (about 1 C). Bring to a boil and simmer about 5 minutes.
4. Stir in the tarragon and transfer to a blender and puree (hold a towel over the loose cover insert to let steam escape).
5. Add the soup back to the pot, over medium heat. Add the remaining peas and bring to a boil until peas are heated through. Season with salt and pepper to taste (I used about 1 to 1-1/2 teaspoons of Kosher salt, and about 25 grinds of pepper).

Serve with bread for dipping.


Grape Star said…
How far in advance do you plan your meals?
libraloves said…
I plan based on whatever groceries look good. So I order them about once a week, and look up recipes while I'm ordering online so I make sure I have additional ingredients. I try to make a list of meal possibilities so that when my husband asks "what can we eat tonight?" I can just refer to the list throughout the week and give him options. I also try to rotate through staple meals. One week I'll keep Mexican ingredients on hand like tortillas, cilantro, sour cream and avocados - meanwhile I always keep on hand black beans, tomatoes and cheddar. The next week I might collect Italian ingredients like basil, fresh mozzarella, olives or pre-made ravioli - to go along with other basic items I keep around like pasta, canned tomatoes, pine nuts, frozen breads/doughs, and parmesan. But you know me, I organize everything beyond belief, and I freak out if I don't plan!

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