Green Pea Vichyssoise - cooking recipe

Ingredients

1 medium onion, chopped
1 teaspoon olive oil
3 cups chicken broth
3/4 teaspoon dried tarragon (optional)
1/2 teaspoon salt
black pepper
1 large russet potato, peeled and chopped
1 (16 ounce) package frozen peas
plain nonfat yogurt (to garnish)

Preparation

In a large saucepot, saute the onion in the olive oil 5 minutes. Add the broth, seasonings, and potato. Bring to a boil and coook until potato is tender, about 10 minutes. Add the peas and cook 5 minutes longer.
Puree the soup. You may use an immersion or regular blender to do this or a food mill. If using the immersion blender I prefer to strain the soup to take out the pea coverings using a fine sieve. The food mill does this for you.
To serve: Soup may be served hot or cold. Top each serving with a swirrl of plain non-fat yogurt.