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Tarragon Pea Soup

Yield Makes 9 cups; 6 main-dish servings
Notes: Garnish servings with fresh tarragon sprigs.

Ingredients

  • 1 1/4 pounds onions, peeled and chopped
  • 1 tablespoon minced garlic
  • 2 tablespoons butter or margarine
  • 1 quart fat-skimmed chicken broth
  • 3/4 pound russet potatoes, peeled and chopped
  • 1 1/2 pounds frozen petite peas
  • 3 tablespoons chopped fresh tarragon leaves or 1 1/2 tablespoons dried tarragon
  • 1/8 to 1/4 teaspoon cayenne
  • Salt and pepper

Nutrition Information

  • calories 218
  • caloriesfromfat 19 %
  • protein 13 g
  • fat 4.6 g
  • satfat 2.5 g
  • carbohydrate 32 g
  • fiber 8.7 g
  • sodium 239 mg
  • cholesterol 10 mg

How to Make It

  1. In a 5- to 6-quart pan over medium-high heat, frequently stir onions, garlic, and butter until onions are limp, 10 to 12 minutes.

  2. Add broth and potatoes. Cover, bring to a boil over high heat, then reduce heat and simmer until potatoes mash easily when pressed, about 20 minutes. Stir in peas and tarragon; add cayenne to taste.

  3. In a blender, whirl soup, a portion at a time, until very smooth. Return to pan and stir over high heat until hot, 2 to 3 minutes.

  4. Ladle into bowls and season to taste with salt and pepper.