Serves 4
1 tablespoon olive oil
1 small onion, chopped
1 pound fresh or frozen peas
4 cups vegetable or chicken broth
1 cup Greek yogurt
2 tablespoons fresh tarragon, chopped
1/2 lemon, zested
Salt and white pepper, to taste
For garnish
crème fraîche
chive
pea shoots
In a stockpot, sauté the onion in the olive oil over medium heat until translucent. Add the peas and broth and simmer until tender. Purée with an immersion blender until smooth. Add a bit of the hot broth to the yogurt to temper it, then add to pot. Add the tarragon, lemon zest, salt and white pepper and simmer for an additional 5 to 10 minutes. Serve garnished with crème fraîche, chives and pea shoots.
