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Soup of field peas and tarragon

Green soup is a delicious starter on the spring menu. Tasty, colorful, and can be sold with a good margin.

Ingredients

1lStock
Tarragon leaves
1Cream
250gfield peas

Preparation

  1. Blanch the field peas and cool in ice water (to preserve color). , Bring the stock to a boil with the cream.
  2. Blend this warm mixture together with the blanched peas and tarragon leaves (to taste) until smooth.
  3. Strain and season with salt if desired.