Roast Pea and Tarragon Soup




  1. Preheat the oven to 400° F.
  2. If using fresh peas, add to a pot of salted boiling water and cook for about 3 to 5 minutes until tender, and then drain.
  3. Toss peas with 1 tablespoons olive oil, season with salt and pepper, and spread in a single layer over a large baking sheet. Roast for about 15 minutes, until lightly browned.
  4. Heat the remaining 1 tablespoons olive oil in a large pot over medium heat.
  5. Once hot, add the leeks and cook, stirring occasionally, until softened, about 6 minutes.
  6. Add the garlic, tarragon, and thyme; season with salt and pepper; and cook 2 minutes more.
  7. Pour in the vinegar.
  8. Stir in the stock and bring to a boil. Lower the heat to a simmer, stir in the peas, and cook for about 2 minutes.
  9. Use a blender or food processor to purée the soup.
  10. Season to taste with additional salt and pepper, if necessary.