- Kitchen Blender (High-powered blenders are perfect for pureeing soups smoothly)
- Stainless Steel Stock Pot (4 quarts) (Ideal for simmering ingredients over low heat)
- Immersion Blender (Handheld) (This tool allows you to blend soups directly in their pot)
- Soup Ladle with Measuring Guide (Essential for portioning and serving your soup neatly)
- Food Mill (Medium Size) (Can be used to strain the puree into a smoother soup)
- Cutting Board and Chef's Knife (Useful for chopping ingredients like green peas, onions, carrots)
- Digital Kitchen Scale (Accurate measurements for dry ingredients can be crucial)
- Potato Masher (Handheld) (Useful if you prefer a chunkier version of your soup)
- Strainer or Colander (Essential for draining excess liquid from ingredients)
- Small Food Processor (Optional, used for more advanced processing of ingredients)
- Handheld Citrus Juicer (Useful if adding lemon or lime zest and juice to your soup recipe)
2 16-ounce packages frozen petite peas, divided (do not thaw)
2 tablespoons extra-virgin olive oil
1 1/2 cups sliced shallots (about 11 ounces)
4 cups (or more) vegetable broth
3 tablespoons chopped fresh tarragon, divided
Plain nonfat yogurt, stirred
Small fresh pea sprouts*
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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