Avocado Pea Soup with Herb Oil

I found this recipe from a waiting room magazine and quietly tore it out -- sorry!

Avocado Pea Soup with Herb Oil (magazine)

3            tablespoons chopped fresh flat leaf parsley

3            tablespoons olive oil

1/4         cup chopped fresh tarragon, divided, plus more leaves for garnish

2            medium shallots, chopped

2            cups vegetable broth – low sodium if you have it

2 1/2      cups frozen peas

1            ripe avocado, peeled and pitted

1/2         cup plain soy yogurt

1/4         teaspoon kosher salt

1/4         teaspoon freshly ground black pepper

Combine parsley, olive oil, and 2 tablespoons tarragon in a blender, blend until smooth.  Strain mixture through a fine-mesh sieve, pressing on chopped herbs.  Reserve 1 tablespoon herb oil (discard herb solids).

In a saucepan, combine shallots, broth, and 2 cups water, bring to a boil. Reduce heat to a medium low and simmer, partially covered, until shallots are tender (10 minutes).  Add peas, simmer until cooked (3 minutes).

Working in batches, transfer to blender with avocado, yogurt, remaining 2 tablespoons tarragon and salt and pepper, blend until smooth (I was able to fit all in one batch without it overflowing).  Divide soup into 4 bowls, drizzle with reserved herb oil, and garnish with tarragon leaves.