Chilled Pea Soup with Crème Fraiche, Lemon and Tarragon

~ lovely bowls by Lorin K. ~

If it’s possible for a soup to evoke a dessert, then this chilled pea soup does just that. I blame the crème fraiche and lemon. When paired together they are sublime, one degree of sweet separation from the makings of an ethereal dessert. The sugar in the peas completes this imagery, and while this soup is decidedly savory with the sharp and licorice notes of radish and tarragon, one can’t help but feel just a little naughty with each billowy spoonful of luscious soup.

Chilled Pea Soup with Crème Fraiche, Lemon and Tarragon
Serves 4

1 tablespoon unsalted butter
1 large shallot, finely chopped, about 1/4 cup
1 1/2 cups chicken stock
Freshly ground black pepper

2 cups shelled English peas, about 2 pounds in the pod

1/2 cup crème fraiche
1 teaspoon finely grated lemon zest
Fresh tarragon
Sliced radishes

Melt the butter in a small saucepan over medium heat. Add the shallots and saute until translucent without browning, 3-4 minutes. Add the broth, ½ teaspoon salt and ½ teaspoon black pepper and simmer 2 minutes. Remove from heat and cool to room temperature.
While the stock is cooling, bring a large pot of salted water to a boil. Add the peas and cook until peas are tender, 2 to 3 minutes. Drain and rinse under cold water or shock in ice water to prevent further cooking.
Combine the half of the cooled stock and peas in the bowl of a food processor. Process until very smooth. Add additional stock a little at a time and process to achieve desired consistency. (The soup should be a little thick and not too runny). Transfer to a bowl, and taste for salt and pepper. Whisk the crème fraiche and lemon zest together in a small bowl. Gently stir into the peas, leaving light traces of the cream visible. Carefully divide among serving bowls. Garnish with snipped or whole tarragon leaves and sliced radishes.

If you like this, you might enjoy these recipes:
Spring Pea Hummus from Simply Recipes
Orecchiette with Spring Peas, Pancetta and Pea Shoots from TasteFood
Beef with Snow Peas from The Pioneer Woman
Linguine with Morels, Peas and Asparagus from TasteFood
Carrot, Pea and Mint Salad from Steamy Kitchen

20 responses to “Chilled Pea Soup with Crème Fraiche, Lemon and Tarragon

  1. Incredible color and a perfect spring soup.

  2. What a perfect soup for spring and summer!

  3. This looks absolutely delicious!!!

  4. The Wimpy Vegetarian

    This looks absolutely wonderful. I love pea soup with Creme fraiche and lemon!! When we get back home I’m making this pronto. Aloha!

  5. Beautiful!!!
    What a perfect soup for the time of the year..
    I love the gorgeous clicks.

  6. This is soooo pretty!!! You know I love photography.. and the layout and design of these photos is just perfect! It brings to mind a professional’s touch. I’d love to try this soup once fresh peas are in the market!! Bookmarking this one:) xo Smidge

  7. Lookd and sounds delicious. A request—please can you make your recipes :print-friendly” so that it’s possible to print a recipe without the entire post and all the comments? Thanks so much.

  8. Divine.. a perfect lunch on a summer day! c

  9. I think I could tip that bowl up and just drink that!

  10. Perfect for summers. I love the combo of tarragon & peas!

  11. I just made this – SO GOOD!!! Can’t thank you enough for posting it…

    I did sub Crema Mexicana for creme fraiche and I added a zucchini in to the mix…YUMMM!! Thanks again!!

  12. sippitysup

    Oh the imagery of naughty soup. GREG

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  14. I have some tarragon in the garden that was born to be in this dish.

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  16. I just made this tonight and this soup is probably one of the best soups we’ve had, it is simply delicious and I wish I had made twice as much! Making it again very soon. Thank you so much.

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  18. I really liked your pea based recipes so I shared them in this post :


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