2 – 16 ounce packages of frozen petite peas divided (do not thaw)
2 tablespoons of extra virgin olive oil
1 1/2 cups o sliced shallots (approximately 11 ounces)
4 cups or more of vegetable broth
3 tablespoons chopped fresh tarragon divided
Plain, nonfat yogurt, stirred
Small fresh pea sprouts
Place 1 cup of peas in microwave-safe bowl, set aside
Heat oil in heavy, large saucepan over medium-high heat. Add shallots and saute until golden and almost tender (approximately 7 minutes)
Add remaining peas, 4 cups of broth, and 2 tablespoons of tarragon. Bring to a boil
Reduce heat to medium and boil until flavors blend and peas are tender (about another 7 minutes). Cool slightly.
Working in batches, puree soup in blender until completely smooth. Return soup to same saucepan. Bring to simmer and thin with more broth by 1/4 cupfuls, if desired. Stir in remaining 1 tablespoon of tarragon. Season with pepper.
Cook reserved 1 cup of peas in microwave until warm, approximately 1 minute.
Ladle soup into 6 bowls. Drizzle lightly with yogurt and sprinkle whole peas over. Garnish with pea sprouts.