This soup is like a bowl full of spring …. green and garden fresh! But you don’t have to wait until your garden produces a bumper crop as flash frozen organic peas are readily available in your grocery store. If you can’t find sugar snap peas, substitute with more organic peas.
2 onions, chopped
3 celery stalks, chopped
3 Tablespoons extra virgin olive oil
5 cups vegetable broth
salt and white pepper to taste
1 16 ounce package organic frozen peas
8 ounces sugar snap peas, strings removed
1 Tablespoon fresh tarragon, chopped
Saute onion and celery in EVOO in a medium stock pot until softened but not browned, approximately 5 minutes. Add vegetable broth and salt and pepper. Cover and simmer 10 minutes.
In a separate pot, blanch sugar snap peas in boiling water for 1 minute. Drain and immerse into a ice water bath to preserve the green color. Boil peas for one minute, drain and add to the ice bath. Remove all peas from the ice bath and puree in a high speed blender. Push soup through a sieve to remove any remaining strings from the sugar snap peas. Serve with chopped parsley and chives on top if going vegan, or with a dollop of creme fraiche and applewood smoked uncured crumbled bacon for added flavor. May be served hot or cold.