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Last week, I spotted a bag of shelled English peas at my local Costco. The mere thought of not having to shell peas was a surprise bonus. The memory of that soup is what really compelled me to buy these I wanted to see if I could recreate the recipe, from long ago. I got a little inspiration on where to start, from a favorite recipe for Creamy Asparagus Soup, that I've made several times.
Peas and Mint are a popular combination, in soup. But, you see, my husband cringes at the mere mention of mint in any kind of savory dish. In our herb garden, we have lots of French tarragon growing. Fortunately, we both love the slice licorice taste of tarragon.
I decided to use a finely chopped shallot, because they have a milder…
View Full Recipe at A Feast for the Eyes Food…
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