Summer Pea Soup with Lemon Tarragon Yogurt
Details
- Servings:   4
- Dish:   soup
Cuisine
- american
Ingredients
- for the soup
- 2 cups fresh peas, shelled
- 2 tablespoons unsalted butter
- 2 tablespoons minced sweet onion
- 1 cup light vegetable broth
- 1 cup water
- 1 tablespoon minced fresh tarragon
- 1 1/2 teaspoons grated lemon zest
- 2 teaspoons granulated sugar
- to taste salt
- 1 cup milk (I used 2%)
- a few drops fruity extra virgin olive oil, for serving
- for the yogurt
- 6 tablespoons Icelandic or Greek yogurt (plain)
- 1 tablespoon minced fresh tarragon
- 1-2 teaspoons grated lemon zest
- 2-3 tablespoons milk/half&half/cream
- to taste coarse sea salt & freshly ground black pepper
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