This tarragon green pea bisque is delicious and pocket friendly. Top it with pan-fried radishes for a little texture variation, or leave it plain for a bit of a lighter fare.
I am so in love with this simple soup. It doesn’t weigh you down and is super cheap to make. All you need is a few bags of frozen peas and some fresh-plucked herbs. It doesn’t get easier that than.
I’ve mentioned in the past that I prefer broth soups over cream soups, because I am somewhat averse to singular-texture foods. Whenever I eat cream soups (and I think I’m not the only one), I like to top them with lots of crunchy things.
I picked up some shunkyo radishes at the farmer’s market this weekend. Most of my farmer’s market purchases are “oh-that-looks-good-i’ll-get-some-and-decide-what-to-do-with-it-later.” In short, impulse buys. As was the case with these radishes. I ended up slicing them, tossing them in a light breading, and pan frying them. They served as lovely piquant croutons to top this bisque.
I had run out of radishes by the time I made a second trial batch of bisque. (Disclaimer — the photos are from the first batch of bisque, which was thicker than the following batch. This recipe is based on the second batch.) No matter, I cut up some tortillas into nice thin strips and fried them for a topping. If you don’t have radishes, or don’t like them or whatever, you can go ahead and used fried tortilla strips instead.
I was so pleased at how this soup came out. I have always been a fan of simple foods, but lately I’ve been trying to pare down even further. The culinary world agrees that simple food is often the hardest to pull off, because you have to work on showcasing the flavors just right. So I’m working towards doing that. This was a good first step, I feel.
tarragon and green pea bisque with fried shunkyo radishes
serves: 2 as a main meal, or 4 as a side dish time: 20 min, start to finish
for the bisque:
- 2 1/4 lbs frozen peas, thawed
- 1 1/4 cups unsweetened unflavored almond milk
- 1 heaping tsp crushed or microplane grated garlic
- 1 1/2 tbsp packed finely chopped fresh tarragon
- 1 tbsp fresh thyme
- 1/2 tsp lemon zest
- salt and fresh ground black pepper, to taste
- Combine all ingredients, minus salt and pepper, in a food processor till en even consistency is reached
- Press bisque through a fine mesh sieve to make smooth and remove any lumps
- Add salt and pepper to taste
- Heat on stovetop till warmed through
for the radishes:
- 4 oz radishes
- 2 tsp brown sugar
- zest of 1 lemon
- 1/4 cup fine cornmeal
- salt and pepper
- coconut oil
- Slice the radishes and sprinkle with brown sugar and lemon. Shake to remove excess sugar
- Add a a pinch of salt and pepper to the cornmeal.
- Toss radish slices in cornmeal
- Melt 1-2 tbsp coconut oil in a skillet over medium-high heat and allow to shimmer
- Fry radishes for 35-45 seconds per side
- serve radishes atop bisque