Avocado Pea Soup with Herb Oil

Name: Avocado Pea Soup with Herb Oil
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 227 grams ripe avocado , peeled and pitted; 0 teaspoons freshly ground black pepper; 118 milliliters plain fat-free yogurt; 3 Tbsps chopped fresh flat-leaf parsley; 59 milliliters chopped fresh tarragon, divided, plus more leaves for garnish; 0 teaspoons kosher salt; 3 Tbsps olive oil; 591 milliliters frozen peas; 2 mediums shallots, chopped; 473 milliliters low-sodium vegetable broth

Avocado Pea Soup with Herb Oil is a gluten free, primal, and vegetarian soup. One portion of this dish contains roughly 9g of protein, 20g of fat, and a total of 300 calories. This recipe serves 4. It will be a hit at your Autumn event. Head to the store and pick up avocado, olive oil, vegetable broth, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Combine parsley, olive oil, and 2 tablespoons tarragon in a blender; blend until smooth. Strain mixture through a fine-mesh sieve, pressing on chopped herbs. Reserve 1 tablespoon herb oil (discard herb solids).

Ingredients you will need

Olive Oil

Tarragon

Parsley

Herbs

Cooking Oil

Equipment you will use

Blender

Sieve

In a saucepan, combine shallots, broth, and 2 cups water; bring to a boil. Reduce heat to medium low and simmer, partially covered, until shallots are tender (10 minutes).

Ingredients you will need

Shallot

Broth

Water

Equipment you will use

Sauce Pan

Add peas; simmer until cooked (3 minutes).

Ingredients you will need

Peas

Working in batches, transfer pea mixture to blender with avocado, yogurt, remaining 2 tablespoons tarragon, and salt and pepper; blend until smooth. (You can also use an immersion blender to blend soup in saucepan.) Divide soup among 4 bowls, drizzle with reserved herb oil, and garnish with additional tarragon leaves.

Ingredients you will need

Salt And Pepper