Summary

Ingredients

• 2 shallot (s)
• 1 clove garlic
• 30 g butter
• 500 g frozen peas, not defrosted
• 150 ml white wine, dry
• 550 ml vegetable stock, instant
• 1 bunch tarragon
• 0.5 teaspoon ½ sugar
• 100 g crème fraîche
• Pepper, whiter

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Instructions

1. Roughly chop the shallots and clove of garlic and sauté in butter. Add the peas without defrosting and toss them briefly in the butter. Pour on the white wine and the broth.
2. Roughly chop the tarragon leaves and add to them. Season with white pepper and the sugar and cook for 1/2 hour.
3. Finely puree the contents of the pot in the mixer or with the hand blender and stir in the cream before serving.