| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Soups |
8 |
Servings |
INGREDIENTS
| 2 |
lb |
Fresh pea pods |
| 1/2 |
c |
Unsalted butter |
| 8 |
|
Green onions; thinly sliced |
| 2 |
qt |
Chicken broth |
| 2 |
tb |
Fresh tarragon; minced |
| 16 |
|
Romaine lettuce leaves |
| 1/2 |
c |
Creme fraiche |
|
|
Salt & freshly ground pepper |
| 1 |
pn |
Sugar, optional |
|
|
Fresh lemon juice |
|
|
Creme fraiche |
|
|
Fresh sprigs tarragon |
|
|
Steamed fresh green peas |
INSTRUCTIONS
Snap ends and remove strings from pea pods. Melt butter in heavy large
saucepan over medium heat. Saute pods and onions until onions are tender,
about 5 minutes. Add broth and minced tarragon and bring to boil. Reduce
heat and simmer 15 minutes. Mix in romaine and simmer 5 minutes. Puree soup
as finely as possible in batches in processor using on/off turns, about 5
minutes. Strain through fine sieve into bowl. Stir in 1/2 cup creme
fraiche. Season with salt, pepper and sugar or lemon juice if desired. Cool
to room temperature. Cover and refrigerate until well chilled, at least 4
hours. (Can be prepared 1 day ahead.) Just before serving, ladle soup into
individual bowls. Top with dollop of creme fraiche and fresh tarragon
sprig. Garnish with fresh peas if desired.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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