Pea soup with shrimp and tarragon
3
Points®
Total time: 41 min • Prep: 8 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Pretty as a picture, this elegant soup can also be served chilled. It features onions, green peas, buttermilk, and fresh tarragon. After the veggies are cooked down, you then blitz it all together in a blender or food processor, so it couldn't be easier. Cooked shrimp nicely complements the peas, tarragon, and lemon. White pepper, though less potent and "fruitier" than black pepper, is suggested here so the soup isn't dotted with black specks. Of course, if you only have black pepper on hand, feel free to use it.
Ingredients
Unsalted butter
1 Tbsp
Reduced sodium chicken broth
1¾ cup(s)
Uncooked onion
2 medium, chopped
Frozen green peas
10 oz, (1 package)
1% low fat buttermilk
1 cup(s)
Fresh tarragon
1 Tbsp, leaves
Table salt
½ tsp
White pepper
⅛ tsp, or to taste
Cooked frozen shrimp
12 medium, (about 1/4 pound)
Fresh tarragon
4 sprig(s)
Lemon
2 slice(s), very thin, halved
Instructions
1
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.
2
Remove saucepan from heat; stir in buttermilk, tarragon leaves, salt, and pepper; let cool slightly.
3
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.
4
Per serving: 1 cup soup and 3 shrimp
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