Pea and Chive Soup with Tarragon Cream

• serves 6

• Preparation time: 10 mins

• Cooking time: 20 mins

Ingredients

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

Method

1. COMBINE half the PHILLY, tarragon and chives and set aside.
2. MELT the butter in a large saucepan and sautee 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.

Notes

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