Tarragon Pea Soup
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.
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