Tarragon Pea Soup

recipe
Notes: Garnish servings with fresh tarragon sprigs.

Yield:

Makes 9 cups; 6 main-dish servings

Recipe from

Sunset

Nutritional 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

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

Preparation

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.

Note:

March 1999
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