Recipe for Tarragon Pea Soup 
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Yield:
9
Ingredients:
Amount Ingredient
1/4 lb onions peeled and chopped
1 tbl minced garlic
2 tbl butter or margarine
4 cup fat-skimmed chicken broth
3/4 lb russet potatoes peeled and chopped
1/2 lb frozen petite peas
3 tbl chopped fresh tarragon leaves
1/4 tsp cayenne or less
salt and pepper
Instructions:
Instructions: 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.

2. Add broth and potatoes. Cover and 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.

3. In a blender, whirl soup mixture a portion at a time, until very smooth. Return to pan and stir over high heat until hot, 2 to 3 minutes.

4. Ladle into bowls and season to taste with salt and pepper. Garnish with a sprig of fresh tarragon, optional.

TO SERVE: May be packed in a thermos for a portable lunch. Portions: 3/4-cup appetizers or twice that for main-course serving; or 1-cup soup and a grilled shrimp or toasted cheese sandwich.

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