Serves 4.



  • 3 tablespoons of rapeseed or extra-virgin olive oil plus more for drizzling
  • 1 medium white onion, finely chopped
  • Salt and pepper
  • 500g petits pois
  • 1 litre chicken or vegetable stock
  • 7 sprigs of tarragon
  • 200g Tims Dairy Greek Style Natural Yogurt


Saute the onions in the oil over a medium heat with salt and pepper.  When they are well softened add the peas and stir through.  Pull off the leaves from the sprigs of tarragon and add to the pan.  Discard the stems.  Add the stock and cook for ten to fifteen minutes until the peas are soft.  Use a stick blender or liquidiser to puree the soup.

To Serve:

Serve in warm bowls dressed with Tims Dairy Greek Style Natural yogurt and a dash of good extra-virgin olive oil.


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