Avocado Pea Soup with Herb Oil

Ingredients

• 3 tablespoons chopped fresh flat-leaf parsley
• 3 tablespoons olive oil
• 1/4 cup chopped fresh tarragon, divided, plus more leaves for garnish
• 2 medium shallots, chopped
• 2 cups low-sodium vegetable broth
• 2 1/2 cups frozen peas
• 1 ripe avocado (8 ounces), peeled and pitted
• 1/2 cup plain fat-free yogurt
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Preparation

1. 1. Combine parsley, olive oil, and 2 tablespoons tarragon in a blender; blend until smooth. Strain mixture through a fine-mesh sieve, pressing on chopped herbs. Reserve 1 tablespoon herb oil (discard herb solids).
2. 2. In a saucepan, combine shallots, broth, and 2 cups water; bring to a boil. Reduce heat to medium low and simmer, partially covered, until shallots are tender (10 minutes). Add peas; simmer until cooked (3 minutes).
3. 3. Working in batches, transfer pea mixture to blender with avocado, yogurt, remaining 2 tablespoons tarragon, and salt and pepper; blend until smooth. (You can also use an immersion blender to blend soup in saucepan.) Divide soup among 4 bowls, drizzle with reserved herb oil, and garnish with additional tarragon leaves.