Fresh pea soup Recipe

Fresh pea soup

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2 tablespoons extra virgin olive oil
8 oz Cremini or button mushrooms, sliced
3 garlic cloves, thinly sliced
2 celery stalks, cubed (1/4 inch)
2 carrots, peeled and cubed
2 tarragon springs, minced could be substituted by 1 teaspoon dried tarragon
6 cups vegetable broth
1 cup frozen peas

How to make Fresh pea soup

Nothing says “spring” better than fresh green peas. In this pea and potato soup the freshness of peas paires nicely with a zest of tarragon, warming you up and making cool days brighter and sunnier.
Continue to the recipe
Question from the Chef

“What's your favorite way to cook with vegetable?”

  • toast
    toast says

    No actually, I will not "Continue to the recipe"

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