Tarragon Pea Soup

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

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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 218Calories from Fat 19

% Daily Value *
Total Fat 4.6g8%

Saturated Fat 2.5g13%
Cholesterol 10mg4%
Sodium 239mg10%
Total Carbohydrate 32g11%

Dietary Fiber 8.7g35%
Protein 13g26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Tarragon Pea Soup