Green Pea Soup with Tarragon and Pea Sprouts

Ingredients:

1. 2 – 16 ounce packages of frozen petite peas divided (do not thaw)

2. 2 tablespoons of extra virgin olive oil

3. 1 1/2 cups o sliced shallots (approximately 11 ounces)

4. 4 cups or more of vegetable broth

5. 3 tablespoons chopped fresh tarragon divided

6. Plain, nonfat yogurt, stirred

7. Small fresh pea sprouts

Preparation:

1. Place 1 cup of peas in microwave-safe bowl, set aside

2. Heat oil in heavy, large saucepan over medium-high heat. Add shallots and saute until golden and almost tender (approximately 7 minutes)

3. Add remaining peas, 4 cups of broth, and 2 tablespoons of tarragon.  Bring to a boil

4. Reduce heat to medium and boil until flavors blend and peas are tender (about another 7 minutes). Cool slightly.

5. 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.

6. Cook reserved 1 cup of peas in microwave until warm, approximately 1 minute.

7. Ladle soup into 6 bowls. Drizzle lightly with yogurt and sprinkle whole peas over.  Garnish with pea sprouts.