Name: Tarragon Pea Soup
Yield: 6 cups
Ingredients: 2 tablespoons dried tarragon; ½ teaspoon freshly ground black pepper; ¼ teaspoon cayenne pepper; 2 large cloves garlic, chopped; 4 cups Berta’s Chicken Stock or canned broth; 4 tablespoons (½ stick) unsalted butter; 1 onion, coarsely chopped; 1½ pounds frozen sweet peas; 1 large Idaho potato, peeled and quartered

Preparation info

6 cups

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Ingredients

4 tablespoons (½ stick) unsalted butter
1 onion, coarsely chopped

Method

Melt the butter in a heavy saucepan over low heat. Add the onion and garlic, and cook gently until wilted, 10 minutes.
Add the stock and potato; bring to a boil. Reduce the heat and cook until the potato is just tender, about 15 minutes.
Add the peas, cayenne, and black pepper, and return to a boil. Then remove the pan from the heat and stir in the ta

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Ingredients

Method

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