Instructions: Soften green onions in a large saucepan. Add a splash of sherry. Add peas and water and bring to a boil. Reduce heat to low and cook about 20 minutes until peas are tender. (Precooked peas take 7 to 10 minutes). Let cool slightly. Transfer to a blender. Add milk, salt, pepper, and another splash of sherry, if desired. Puree until smooth. Remove skins by pressing through a sieve. Return to the saucepan to warm gently. Stir in the tarragon. Serve garnished with chives or mint.

Description: "Peas and tarragon make a light refreshing soup suitable." Cuisine: "American South"

Yield: "4 cups"

NOTES : Variations: for more flavor use olive oil or unsalted butter, but sparingly. This is best made with very fresh peas. If you use frozen peas, strain to remove the skins. Tested: We left the skin on for the fiber; although good, the texture would be improved by straining

Hesitate to send this - it was light and refreshing but we made it with frozen peas (in a pinch) and knew it should be strained and smoothed, but hated tossing the fiber. Even with frozen peas, it was refreshing. Tarragon and peas! I will make this again when I find some fresh shelling peas.

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