Tarragon Pea Soup

Total Time: 1 hr 5 mins Preparation Time: 10 mins Cook Time: 55 mins

Ingredients

• Servings: 4
• 2 teaspoons butter
• 1 onion, finely chopped
• 2 leeks, finely chopped
• 1 1/2 tablespoons rice
• 4 1/2 cups frozen peas
• 4 cups water
• 1 vegetable bouillon cube
• 1 1/2 teaspoons tarragon
• salt and pepper
• crouton (to garnish)

Recipe

• 1 melt the butter in a large pan overmedium low heat. add the onion, leeks, and rice. cover and cook stirring accasionally for about 10 minutes until the vegetables are softened.
• 2 add he peas, water, bouillin cube, and arragon and bring just to a boil. season a little pepper. cover an simmer gently occasionally stirring for about 35 minutes until the vegetables are very tender.
• 3 let the soup cool slihtly, then transfer to a blender or food processor and process to a smooth puree in batches if necessary. (if using a food processor strain of the coooking liquid and preserve. puree the soup solids with enough cooking liquid to moisture them, then combine with the remining liquid.)
• 4 return the soup to the pan. taste and adjust the seasoning. gently reheat the soup over low heat for about 10 minutes until hot.
• 5 ladle into warm bowls and garnish with hard cooked egg or crootons.