Tarragon and briny anchovies give this recipe a green goddess vibe.
“This silky, sweet soup is packed with protein and flavor thanks to fresh peas,” says Denver-based recipe developer Julia Heffelfinger. You can experiment with this recipe based on what you find at the farmer’s market. “When ramps hit the stalls, try using them instead of shallots,” she says. Pro tip: serve it on the same day so that the vibrant green color doesn’t fade.
Serves 2 to 4