Tarragon Pea Soup

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.

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.

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.

4. 4

   Ladle into bowls and season to taste with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.