Tarragon Pea Soup

Notes: Garnish servings with fresh tarragon sprigs.

Yield: Makes 9 cups; 6 main-dish servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 218
  • Calories from fat: 19%
  • Protein: 13g
  • Fat: 4.6g
  • Saturated fat: 2.5g
  • Carbohydrate: 32g
  • Fiber: 8.7g
  • Sodium: 239mg
  • Cholesterol: 10mg


  • 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


  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.
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