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]

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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


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.


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