Tarragon Pea Soup
- 1 t butter
- ½ onion, finely chopped
- 1 leek, finely chopped
- ¾ t white rice
- 2 cups frozen peas
- 2 cups water
- 2 cups chicken broth
- ¼ t dried Tarragon
- Salt & pepper to taste
Leeks are grown in a sandy soil and the grit can, and often does, become embedded in the folds of the leek. It is a good idea to wash them thoroughly, pulling the folds apart and rinsing to remove any grit.
If the leek still has its root, you should chop them off. If the dark green leaf is brown at the top, or appears extremely tough, you can remove some of this.
- Melt butter in 2 quart sauce pan over medium-low heat
- Add onion, leek & rice (cover & cook while stirring occasionally)
- Add peas, water, chicken broth & tarragon to boil (season with a little salt & pepper, cover and simmer gently for about 35 minutes)
- Let soup cool & then blend to a smooth consistency
Serve with crumbled hard cook egg & croutons.