Tarragon and Pea Soup

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the precooked chopped meat and cook until crisp or lightly browned. Remove the meat and set aside.
2. Pour in the chicken stock and bring to a gentle simmer.
3. Add the frozen peas and chopped tarragon. Simmer for 5–7 minutes until the peas are heated through.
4. Blend to puree the soup until smooth and creamy. Season with salt and pepper to taste.
5. Add the reserved meat back into the soup.
6. Ladle the soup into bowls, add a dollop of crème fraîche or sour cream if desired. Serve hot.