Tarragon Soup with Peas

For the tarragon soup with peas, first soak the dried peas overnight. The water may be slightly salted.

Before preparing, drain the water and cook the peas in the vegetable soup on low heat with the lid closed until soft, about 30-40 minutes. About 15 minutes before cooking, stir in the tarragon leaves.

Strain the peas through a sieve or pour them in batches into a blender and puree. Then stir in the crème fraîche and season the tarragon soup with peas with salt and pepper.

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