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English-Pea Soup

Cheryl Slocum
  • 75 minutes
  • Serves 10

INGREDIENTS

1

Carrot

1 tsp

Chives, fresh

1 lb

English peas, fresh or frozen

2

stalk Fennel

1 tsp

Parsley, fresh leaves

1

Parsnip

8

Radishes

2

Scallions

1 tsp

Tarragon, fresh leaves

8 cups

Vegetable broth, homemade

6 tbsp

Butter, unsalted