Pea soup with shrimp and tarragon
4
2
2
SmartPoints® value per serving
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
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
⅛ tsp, or to taste
Cooked shrimp
12 medium, (about 1/4 pound)
Fresh tarragon
4 sprig(s)
Lemon(s)
2 slice(s), very thin, halved