Pea Soup with Shrimp and Tarragon

Total Time
41 min
8 min
25 min


regular butter

1 Tbsp

uncooked onion(s)

2 medium, chopped

frozen green peas

10 oz, (1 package)

reduced sodium canned chicken broth

1¾ cup(s)

low-fat buttermilk

1 cup(s)

fresh tarragon

1 Tbsp, leaves

table salt

½ tsp

white pepper

tsp, or to taste

cooked shrimp

12 medium, (about 1/4 pound)

fresh tarragon

4 sprig(s)


2 slice(s), very thin, halved


  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


Pretty as a picture, this elegant soup an also be served chilled. White pepper, less potent and "fruitier" than black pepper, is suggested here so the soup isn't dotted with black specks.

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