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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: Garnish servings with fresh tarragon sprigs. 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:
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, 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, 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.
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