Pea Soup with Chives and Tarragon Cream

Pea Soup with Chives and Tarragon Cream
10 Mins
Prep time
20 Mins
Cooking time
Serves 6

What you need

  •  250ml PHILADELPHIA Light Cream For Cooking
  • 2 tablespoons chopped tarragon
  • 2 tablespoons snipped chives
  • 40g butter
  • 1 large onion, chopped
  • 1kg frozen peas
  • 4 cups chicken stock
  • ½ cup snipped chives, extra
  • Salt and white pepper, to taste

How to make it

  1. COMBINE half the PHILLY, tarragon and chives and set aside.
  2. MELT the butter in a large saucepan and saute the onion for 8 minutes until softened. Add the peas and stock then bring to the boil. Add the extra chives and simmer uncovered for 7 minutes or until peas are tender. Cool slightly. Blend or process the soup until smooth then return to the saucepan.
  3. WHISK the remaining PHILLY into the soup until smooth, simmer for a further 5 minutes until well heated, then season. Ladle into serving bowls then spoon prepared tarragon cream into each. Serve immediately.