Pea soup with shrimp and tarragon

Total Time
41 min
8 min
25 min
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.


Unsalted butter

1 Tbsp

Reduced-sodium chicken broth

1¾ cup(s)

Uncooked onion(s)

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

tsp, or to taste

Cooked frozen 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