Soup: United States – Lemony Leek, Pea, and Tarragon Broth

Serving Size: 4

Approximate Time

Prep 10 min

Cook 25 min

Total 35 min

Ingredients

1 tbsp (15 ml) olive oil
1 tbsp (15 g) unsalted butter
2 large leeks (white and light green parts), thinly sliced and well rinsed
2 cloves garlic, thinly sliced
1 / 3 cup (80 ml) dry white wine
4 cups (960 ml) low-sodium chicken stock
1 small Yukon gold potato, peeled and diced (optional, for light body)
2 cups (300 g) fresh or frozen peas
1 tsp Dijon mustard
1 small strip lemon zest or 1 tsp finely grated zest
2 tbsp (30 ml) fresh lemon juice, or to taste
1 tbsp chopped fresh tarragon, plus extra leaves for garnish
2 tbsp chopped fresh parsley or chives
1 bay leaf
3 / 4 tsp kosher salt, plus more to taste
1 / 4 tsp freshly ground black pepper
Extra-virgin olive oil, for finishing (optional)

Instructions

Warm the olive oil and butter in a pot over medium heat. Add leeks and a pinch of salt and cook, stirring, until soft and sweet but not browned, 6–8 minutes. Stir in the garlic for 30 seconds.
Pour in the white wine and simmer 1–2 minutes, scraping up any fond, until mostly reduced.
Add the chicken stock, potato (if using), bay leaf, lemon zest, salt, and pepper. Bring to a gentle simmer and cook until the potato is tender, 10–12 minutes.
Stir in the peas and simmer just until bright and tender, 3–4 minutes. Remove and discard the bay leaf.
For a lightly silky texture, blend about 1 cup of the soup and return it to the pot, or briefly pulse with an immersion blender (leave most peas intact).
Off the heat, whisk in the Dijon, lemon juice, tarragon, and parsley/chives. Taste and adjust salt, pepper, and lemon to balance the richness of the entrée.
Ladle into warm bowls and finish with a few tarragon leaves and a light drizzle of olive oil, if desired. Serve alongside Chicken Cordon Bleu.