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Tarragon Pea Soup





Yields
Makes 9 cups; 6 main-dish servings

Notes: Garnish servings with fresh tarragon sprigs.

 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
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories218
% Daily Value *
Total Fat 4.6g6%

Saturated Fat 2.5g13%
Cholesterol 10mg4%
Sodium 239mg11%
Total Carbohydrate 32g12%

Dietary Fiber 8.7g32%
Protein 13g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.