Lee's Surprisingly Good English Pea and Zucchini Soup with Tarragon and Drizzled Black Truffle Oil

(Background -- I get a weekly CSA box, so have to do the Iron Chef thing when I get a mess of weird stuff in the fridge. This recipe is based on a couple of recipes I found on the internet -- one recipe in particular called for peas, zucchini and bacon. Given that I haven't eaten meat in 40 years, I passed on the bacon.)

Part 1: Puree

Olive Oil

1 medium onion chopped

1 medium bulb spring garlic minced

1 cup of celery chopped

2 medium zucchini sliced

2 cups shelled fresh English peas (takes a while to do the shelling -- maybe you can hire someone to do the work -- but there is a Zen to doing the shelling)

4 cups veggie stock

Salt Pepper

Optional: I did not add it, I bet a little white wine added would go well with this puree

Heat olive oil in soup pot. Once hot add and saute onion and spring garlic in olive oil. Stir occasionally on low/medium heat. When soft, add celery, saute and stir a few more minutes, then add zucchini and fresh peas. When everything is sauteed, add the veggie broth, bring to a boil. Salt and pepper to taste. Then turn off heat.

Puree. I use a food processing stick as it's real easy to puree everything without making a big mess. Otherwise, puree in batches in a blender and return to the pot when completed.

Part 2: Add in

A little oil oil

3 small zucchini thinly sliced

tarragon dried or fresh (add based on your taste of tarragon -- start small though as tarragon can be a pretty pungent herb)

Black Truffle infused olive oil

Optional: Again I did not add it, I bet a little white wine in the saute zucchini would add flavor

Heat the oil in a frying pan. Add the zucchini, add tarragon to taste. Drizzle in a little Black Truffle infused olive oil. When soft add to the puree.

If needed, drizzle in a little more Black Truffle infused olive oil.

Have fun....