Summer Pea Soup with Lemon Tarragon Yogurt

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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