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

AM By: Annie McGee

Author Bio

Gluten-free, vegan food served with lots of love. Annie lives in central Ohio and blogs... Read More

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

2-4

Dairy Free

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... Read More

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

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

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

To Make the Tarragon Green Pea Bisque:

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

To Make the Radishes:

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

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