Pea soup with shrimp and tarragon
2 medium, chopped
Frozen green peas
10 oz, (1 package)
Reduced sodium canned chicken broth
1 Tbsp, leaves
⅛ tsp, or to taste
12 medium, (about 1/4 pound)
2 slice(s), very thin, halved
- Melt butter in large saucepan over medium heat. Add onions and cook, covered, stirring occasionally, until softened, about 8 minutes. Stir in peas and broth; bring to boil. Reduce heat and simmer until peas are tender, about 5 minutes.
- Remove saucepan from heat; stir in buttermilk, tarragon leaves, salt, and pepper; let cool slightly.
- Puree soup, in batches, in blender or food processor. Return soup to saucepan and reheat over medium-low heat. Ladle evenly into 4 bowls. Top each serving with 3 shrimp and garnish with tarragon sprig and half slice of lemon.
- Per serving: 1 cup soup and 3 shrimp