Chilled Pea and Tarragon Soup

from Bon Appétit via Epicurious

via Margie Ellis

serves 6

1 tablespoon butter

1 small onion, chopped

1 tablespoon flour

32 ounces chicken broth

1 10-ounce package frozen peas (defrosted) or 1 pound fresh shelled peas

2 tablespoons chopped fresh tarragon

salt and pepper to taste

crème fraîche (or Mexican crema)

fresh tarragon leaves

Melt butter in a heavy, medium saucepan over medium heat. Add onion and sauté until tender, about 6 to 8 minutes. Add flour and stir for 2 minutes. Gradually mix in chicken broth. Add peas and chopped tarragon. Simmer until peas are very tender, about 15 minutes.

Drain peas, reserving broth. Purée peas in a food processor. Add 1/2 cup of the reserved broth and purée until smooth. Gradually add the remaining broth and blend. Transfer to a medium bowl and refrigerate until well-chilled. This can be made one day ahead.

Season soup to taste with salt and pepper. Ladle into bowls. Garnish each with a small amount of crème fraîche and tarragon leaves.

The tarragon is a nice change from the more traditional mint. The soup is best made with the fresh peas and worth the work. But it is also very good when frozen peas are used