Green Pea Soup with Tarragon and Spiced Pecan Garnish

Serves: 6 (Recipe Contains Meat)


2 (16 oz) packages frozen peas, (do not thaw)
2 tablespoons extra virgin olive oil
1 1/2 cups sliced white onions
4 cups Manischewitz® Chicken Broth
2 tablespoons fresh tarragon, chopped
½ cup pecans, coarsely chopped
2 tablespoons unsalted margarine, melted
½ teaspoon chili powder
6 tablespoons half and half


Heat olive oil in large saucepan over med-high heat. Add the onions and sauté until golden and tender, about 5-8 minutes. Add peas, Manischewitz® Chicken Broth and tarragon; bring to boil. Reduce heat to medium and boil for another 5 minutes or until peas are very tender. Cool slightly. Using a hand blender or immersion blender, puree the soup. If it is too thick, add more broth by ¼ cupfuls and bring to a simmer again.

In a small bowl, combine pecans, margarine and chili powder. Toss to coat.

To serve soup, ladle in bowls and drizzle top with a teaspoon of half and half and a sprinkle of spiced pecans.

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