Soupe aux Petits Pois a lEstragon

• 1 tablespoon olive oil
• 2 large shallots, diced
• 4 1/2 cups chicken broth or water
• 1 potato, peeled and diced
• Sea salt to taste
• 2 pounds frozen peas
• 1 teaspoon sugar
• 2 tablespoons chopped fresh tarragon

1. Heat the olive oil in a large pot, and saute the shallots until translucent.
2. Add the chicken broth, the potato, and a pinch of sea salt.
3. Bring to a boil before adding the peas and the sugar.
4. Simmer, covered, over low heat for about 30 minutes, then uncover and simmer for an additional 15 minutes.
5. Pour the soup into a blender or food processor and puree.
6. Then, if you like, press through a vegetable mill.
7. Serve in big bowls, garnished with the tarragon.
8. It is also lovely served cold in tiny demitasse cups, laced with mint.

olive oil, shallots, chicken broth, potato, salt, frozen peas, sugar, tarragon

Taken from www.epicurious.com/recipes/food/views/soupe-aux-petits-pois-a-l-estragon-373933 (may not work)