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.



Comments

Grape Star said…
How far in advance do you plan your meals?
Deena Mehta 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!

Trending Posts