Tarragon Green Pea Bisque With Pan-Fried Shunkyo Radishes

This tarragon green pea bisque is delicious and pocket friendly. All you need is a

few bags of frozen peas and some fresh-plucked herbs. It doesn’t get easier than that! Top it with pan-fried radishes for a little texture variation or leave it plain for a bit of a lighter fare.

Tarragon Green Pea Bisque With Pan-Fried Shunkyo Radishes [Vegan, Gluten-Free]

Ingredients

For the Bisque:

• 2.5 pounds frozen peas, thawed
• 1 1/4 cups unsweetened unflavored almond milk
• 1 heaping teaspoon crushed or grated garlic
• 1 1/2 tablespoons packed, finely chopped fresh tarragon
• 1 tablespoon fresh thyme
• 1/2 teaspoon lemon zest
• Salt and fresh ground black pepper, to taste

For the Radishes:

• 4 ounces of radishes
• 2 teaspoons brown sugar
• Zest of 1 lemon
• 1/4 cup fine cornmeal
• Salt and pepper
• 2-3 tablespoons coconut oil

Preparation

To Make the Tarragon Green Pea Bisque:

1. Combine all ingredients, minus salt and pepper, in a food processor till en even consistency is reached.
2. Press bisque through a fine mesh sieve to make smooth and remove any lumps.
3. Add salt and pepper to taste.
4. Heat on stovetop till warmed through.

To Make the Radishes:

1. Slice the radishes and sprinkle with brown sugar and lemon. Shake to remove excess sugar.
2. Add a a pinch of salt and pepper to the cornmeal. Toss radish slices in cornmeal.
3. Melt 1-2 tablespoons coconut oil in a skillet over medium-high heat and allow to shimmer.
4. Fry radishes for 35-45 seconds per side.

https://www.onegreenplanet.org/vegan-recipe/tarragon-green-pea-bisque-with-pan-fried-shunkyo-radishes/