Directions:
- Melt butter in heavy medium saucepan over medium-low heat. Add onion and sauté until tender, about 8 minutes. Add flour and stir 2 minutes. Gradually mix in broth. Add peas and chopped tarragon. Simmer until peas are very tender, about 15 minutes. Drain peas, reserving broth. Puree peas in processor. Add 1/2 cup broth and puree until smooth. Gradually blend in remaining broth. Transfer to medium bowl and refrigerate until well chilled. (Can be made 1 day ahead.)
- Season soup to taste with salt and pepper. Ladle into bowls. Garnish each with small amount of crème fraîche and tarragon leaves and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 338.66 Kcal (1418 kJ) | ||
| Calories from fat | 116.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.91g | 20% | |
|---|---|---|---|
| Cholesterol | 73.6mg | 25% | |
| Sodium | 742.97mg | 31% | |
| Potassium | 350.33mg | 7% | |
| Total Carbs | 14.09g | 5% | |
| Sugars | 4.25g | 17% | |
| Dietary Fiber | 4.07g | 16% | |
| Protein | 38.35g | 77% | |
| Vitamin C | 14.5mg | 24% | |
| Iron | 3mg | 16% | |
| Calcium | 41.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 148.44 Kcal (621 kJ) | ||
| Calories from fat | 50.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.66g | 20% | |
|---|---|---|---|
| Cholesterol | 32.26mg | 25% | |
| Sodium | 325.66mg | 31% | |
| Potassium | 153.55mg | 7% | |
| Total Carbs | 6.18g | 5% | |
| Sugars | 1.86g | 17% | |
| Dietary Fiber | 1.78g | 16% | |
| Protein | 16.81g | 77% | |
| Vitamin C | 6.4mg | 24% | |
| Iron | 1.3mg | 16% | |
| Calcium | 18.2mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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