Green Pea Vichyssoise

• 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)

1. 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.
2. 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.
3. To serve: Soup may be served hot or cold. Top each serving with a swirrl of plain non-fat yogurt.

onion, olive oil, chicken broth, tarragon, salt, black pepper, russet potato, frozen peas, nonfat yogurt

Taken from www.food.com/recipe/green-pea-vichyssoise-451379 (may not work)