Ingredients:
½ teaspoon olive oil
½ large onion, sliced (about ¾ cups)
1 ¼ cups homemade chicken broth
1 ¼ teaspoon fresh tarragon, chopped
¼ teaspoon Sea salt
½ (10-oz) bag frozen peas
2 teaspoons plain Greek-yogurt, optional
Directions:
In a large pot, heat the olive oil over moderately-low heat. Add the onion, cover and cook, stirring occasionally, until softened, about 5 minutes. Add the broth, tarragon, and salt and bring to a boil. Add the peas and cook just until defrosted.
In a blender, puree the soup in 2 batches until very smooth. If serving hot, return the soup to the pot and bring just to a simmer. If serving cold, transfer to the refrigerator to chill. Ladle into bowls. Stir the yogurt so that it is smooth and top each serving with a swirl of yogurt.
Makes 2 servings
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