| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
May 1993 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Butter |
| 1 |
sm |
Onion; chopped |
| 1 |
tb |
All purpose flour |
| 2 |
cn |
Chicken broth; (14 1/2-ounce) |
| 1 |
pk |
Frozen peas or 1 pound fresh peas; shelled (10-ounce) |
| 2 |
ts |
Chopped fresh tarragon |
|
|
Creme fraiche or sour cream |
|
|
Fresh tarragon leaves |
INSTRUCTIONS
Melt butter in heavy medium saucepan over medium-low heat. Add onion
and saute 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 creme fraiche and tarragon leaves and serve.
Serves 6.
Bon Appetit May 1993
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