Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks

Whole Pea Soup with Fresh Tarragon

1 c Whole peas, soaked

4 c Stock

1 lg Carrot, halved

2 tb Tarragon

Salt & pepper Drain the soaked whole peas. Cover with stock in a large pot & add the carrot. Bring to a boil & boil hard for 10 minutes. Reduce heat, cover & simmer for 1 hour or until the peas are tender. Add the tarroagn & simmer for 5 minutes.

Stir in the salt & pepper. Remove from the heat & let cool for a few minutes. Puree until smooth. Return to the pot to heat through. Check the seasonings & serve.

 

Continue to:

• prev: White Gazpacho
• Index
• next: Whole Wheat Sesame Crackers

Related Recipes:

• Hot Crabmeat Canapes
• Swiss Fondue #1
• Spiced Sweet Potatoes Ii.
• Pomodori Secchi Imbottoti ("Sun-Dried Tomato Sandwiches"
• Pimiento Cheese
• Tzatziki

Share and Enjoy

Tags

Appetizers, food, recipes, cooking, cookbook, preparation, ingredients, advice, nutrition