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Spring Pea Soup

Spring Pea Soup Recipe

  • 2 tablespoons olive oil
  • 2 medium shallots, sliced
  • One 8-ounce russet potato, peeled and cut into ¾-inch cubes
  • 3 cups shelled fresh peas (or frozen peas, thawed)
  • ¼ cup dry white wine
  • 2 tablespoons finely chopped fresh tarragon, plus extra for garnish
  • Salt and freshly ground black pepper
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 214kcal (11%)
Total Fat 7g (11%)
Saturated Fat 1g (5%)
Cholesterol 0mg (0%)
Total Carbohydrate 28g
Dietary Fiber 6g
Sugars 7g
Protein 8g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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