Tarragon Pea Soup

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