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

How to Make It

Step 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.

Step 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.

Step 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.

Step 4
4

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

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

Directions

Step 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.

Step 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.

Step 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.

Step 4
4

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

Tarragon Pea Soup