Tarragon Sweet Pea Soup
From chefelaine 15 years ago
- 20 minutes to make
- Serves 4
An elegant, colorful, delicious soup; your family and guests will love it!
Ingredients
- 2 tbsp butter shopping list
- ¼ cup finely chopped onion shopping list
- ½ cup white wine shopping list
- two 500 ml cartons pea or asparagus soup shopping list
- 3 tbsp tarragon leaves, finely chopped shopping list
- 4 large, fresh scallops shopping list
- salt and pepper shopping list
- tarragon sprigs for garnish shopping list
- twist of lemon peel for garnish shopping list
How to make it
- Melt 1 tbsp butter in saucepan over medium heat
- Add onions and sauté until tender (about 3 minutes)
- Add the wine and cook until nearly evaporated
- Stir in the tetripack soup
- Stir in tarragon to taste
- Heat until hot, then reduce heat and let slowly simmer to keep hot
- Pat scallops dry
- Remove the tough small muscle on the side of the scallops
- Melt remaining butter over high heat
- Sprinkle both sides of scallops with salt and pepper
- When butter starts to sizzle, add scallops and cook 1 ½ to 2 minutes
- Ladle the soup into bowls, adding the scallop, small sprig of tarragon, and lemon twist
People Who Like This Dish 4
- thatsmystyle Hamilton, CA
- bakerygirl Seattle, WA
- robbie08 Waukesha, WI
- kitchenhappy1 Toronto, CA
- dagnabbit Barrie, CA
- chefelaine Muskoka, CANA
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The Rating
Reviewed by 5 people-
love this too. thanks
dagnabbit
in Barrie loved it
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" It was excellent "