Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Bright-Green Pea Soup Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 To prevent the peas from losing their vibrant color once you've pureed them, the soup must be cooled very quickly. Ingredients 2 teaspoons extra-virgin olive oil 2 shallots, peeled and thinly sliced 3 cups Chicken Stock to Make 1 ½ Quarts or Vegetable Stock, or low-sodium canned 3 pounds fresh peas, shelled, or 5 cups frozen ½ cup low-fat plain yogurt Kosher salt and freshly ground black pepper Fresh tarragon sprigs, for garnish Directions In a large soup pot, heat the olive oil over low heat. Add the shallots and cook, covered, until they are soft and translucent. Add the stock and bring to a boil. Reduce the heat and simmer, uncovered, for 10 minutes. Add the peas and simmer 10 minutes more for fresh peas and 4 minutes for frozen, or until the peas are just heated through and still vibrant. Puree the mixture in a blender and pour through a wide-mesh strainer into a bowl set in a larger bowl filled with ice and cold water. Stir until cool to the touch. Stir in the yogurt and season with salt and pepper. Divide among 4 chilled soup bowls and garnish with sprigs of tarragon. Rate it Print