Chilled Pea and Spinach Soup

• 1 pound fresh green peas, shelled (about 1 1/2 cups), or 1 1/2 cups thawed frozen
• 6 ounces spinach leaves (2 cups packed), washed well and spun dry
• 1 tablespoon sugar
• 1 teaspoon dried tarragon
• 1/2 teaspoon salt
• freshly ground black pepper to taste
• 2 cups chicken broth
• 1 cup ice
• 2/3 cup plain yogurt

1. In a saucepan simmer peas, spinach, sugar, tarragon, salt, and pepper in broth 15 minutes, or until peas are very tender.
2. Puree soup in a blender until smooth and transfer to a bowl.
3. Stir in ice and 1/2 cup yogurt, stirring until ice is melted and soup is chilled.
4. Divide soup between 2 bowls and top with remaining yogurt.

green peas, spinach, sugar, tarragon, salt, freshly ground black pepper, chicken broth, plain yogurt

Taken from www.epicurious.com/recipes/food/views/chilled-pea-and-spinach-soup-10517 (may not work)