Spring English Pea & Tarragon Soup Recipe

Ingredients

• 5 cups fresh English Peas, shelled*
• 1 large shallot, finely diced (about 3 Tablespoons)
• Fresh Tarragon (about 1 Tablespoon), finely chopped
• 1 Tablespoon olive oil
• 1 Tablespoon unsalted butter
• 1/4 tsp white pepper (black is okay)
• 4 cups low-sodium chicken broth (or vegetable broth)
• 2 Tablespoons Parmesan cheese (finely grated)
• 1/4 cup heavy cream
• 2 Teaspoons fresh lemon juice
• OPTIONAL: Potato starch, to thicken the soup