This is a very quick recipe, even quicker today because of Picard Surgelés, the French chain of grocery stores selling superb frozen food products. Although the vegetables are not certified kosher, even the Beth Din of Paris, the religious governance, approves of their use. I tasted this particular soup at a Shabbat dinner at the home of North African–born Sylviane and Gérard Lévy. Gérard, who is a well-known Chinese-antique dealer on Paris’s Left Bank, recited the prayer over the sweet raisin wine sipped on the Sabbath in French homes. Everyone then went into the next room for the ritual hand-washing. When they returned, Gérard said the blessing over the two challahs before enjoying the meat meal, which began with this creamy (but creamless) frozen-pea-and-tarragon soup.

　　

Ingredients

4 to 6 servings

　　1 tablespoon olive oil

　　2 large shallots, diced

　　4 1/2 cups chicken broth or water

　　1 potato, peeled and diced

　　Sea salt to taste

　　2 pounds frozen peas

　　1 teaspoon sugar

　　2 tablespoons chopped fresh tarragon

　　

Step 1

Heat the olive oil in a large pot, and sauté the shallots until translucent. Add the chicken broth, the potato, and a pinch of sea salt. Bring to a boil before adding the peas and the sugar. Simmer, covered, over low heat for about 30 minutes, then uncover and simmer for an additional 15 minutes.

　　

Step 2

Pour the soup into a blender or food processor and purée. Then, if you like, press through a vegetable mill. Serve in big bowls, garnished with the tarragon. It is also lovely served cold in tiny demitasse cups, laced with mint.

　　Quiches, Kugels, and Couscous