Active Time
1 HR
Total Time
1 HR 45 MIN
Yield
Serves : Makes about 8 cups
© Stephanie Meyer

How to Make It

Step 1    

In a large pot, heat the olive oil. Add the parsnip, leeks, celery, onion, garlic, tarragon and bay leaf and cook over moderate heat until the vegetables have softened, about 5 minutes. Add the chicken stock, potatoes and 1/2 teaspoon each of salt and white pepper and bring to a boil. Cover and cook over moderately low heat for 45 minutes. Discard the bay leaf.

Step 2    

Add the peas to the pot and simmer until tender, about 2 minutes. Remove from the heat and stir in the heavy cream.

Step 3    

Working in batches, puree the soup in a blender until very smooth. Strain the soup through a fine sieve set over a large bowl, pressing on the solids. Press a piece of plastic wrap directly on the surface of the soup and refrigerate for at least 8 hours or overnight.

Step 4    

Season the chilled soup with lime juice, salt and white pepper. Garnish with the chives and mint and serve.

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