Chilled Pea Soup with Tarragon

For those of you who have been following this blog over the
years, you know how devoted I am to cooking, and how I often spend much of my
free time being a Stay at Stove Dad. Well, I hate to admit it, but something
has come between me and the kitchen, and I don’t see the kitchen having a fair
chance of winning. That thing is called AYSO.

Other parents may know it. I’ve tried to avoid it. But there’s
no resisting the power of soccer. My girls started playing it this weekend, and
I don’t think things will ever be the same. Much has been written about the
power of team sports to build character (though in my experience, I would have
to say I’m the exception to the rule), and so I found myself on a soccer field
at 7:40 a.m. on Saturday. And 10 a.m. on Sunday. And 1 p.m. that same day. Do
you know how much cooking I could have gotten done in that time? Sheesh!

As it was, I was limited to a couple of quick meals of
sage-and-cornmeal crusted pork chops, fresh cornbread, and fish tacos. I think
I’ll survive, but it won’t be easy. As I said to me eldest at 6:30 in the
morning when I got her up for her first game, “We can surprise ourselves by
what we are capable of.” Little did she know that I was talking about myself.

So the modest amount of cooking I did this weekend, was
weirdly harder than the massive amount I did last weekend, for my Easter with a
small “e.” As I promised back then, here is the pea-soup-for-those-who-hate-pea-soup
recipe.

 Chilled Pea Soup with Tarragon

•  ½ cup sliced shallots (about three or four or five,
  depending on their size)
• 1 ½ tablespoons olive oil (about; I never measure this step,
  and neither should you)
• 2 cups chicken broth (must be homemade and fresh, though if
  you use canned I won’t tell)
• 1 10-16 ounce bag of frozen baby peas (I think I mostly use
  16 ounce bags)
• 1 ½ tablespoons coarsely chopped fresh tarragon (in other
  words, a small fistful)
• ¼ cup heavy cream (or a half cup milk, if you’re not feeling
  sinful)
• 1 teaspoon fresh lemon juice (or thereabouts)

Sauté the shallots in the olive oil in a large saucepan
until soft, but not browned.

Add the chicken broth and peas and simmer less than five
minutes.

Puree in a blender with the remaining ingredients and salt
to taste. (Be careful with hot liquids in the blender; hold that top down with
an oven mitt.)

Pour through a fine sieve into a metal bowl (I have never
done this step, ever, and I’ve enjoyed the soup nonetheless. However, if your
lifestyle demands such elegance, I encourage you to do it.)

Set in a bowl in a lager bowl of ice and cold water and stir
soup until chilled. (Or, as I often do, make it ahead of time and chill it in
the fridge. That or just serve it room temperature. Seriously, you can’t lose
with this recipe.) 

Note: As you might imagine, I’ve taken considerable
liberties with this recipe, which is adapted from “Gourmet Every Day,” but I’ve
been very happy with the results. I encourage you to experiment, too. I’ve
doubled this recipe and it’s been more than enough to serve a large group. You
want to go with a small bowl, in case your guests turn their noses up at “pea
soup,” which—trust me—they won’t after they taste this.