pea and tarragon soup

This simple soup relies on the subtle aniseed undertones of French tarragon to counterbalance the sweetness of the peas. The result is a delicious bowl of wonderful flavour and natural goodness.

500 g fresh peas (use frozen if not available)
1 onion, chopped
1 clove garlic, finely chopped
10 g (roughly two good tablespoons) fresh French tarragon leaves
½ tsp sea salt
1.2 litres vegetable stock
2 tbsp extra virgin olive oil

View the full recipe at The Circus Gardener’s Kitchen →