Makes 9 cups; 6 main-dish servings

Notes: Garnish servings with fresh tarragon sprigs.

How to Make It

Step 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.

Step 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.

Step 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.

Step 4

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

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