Fresh Pea Soup with Tarragon

• 3/4 cup chopped onion
• 2 teaspoons unsalted butter
• 3 cups shelled fresh or frozen peas
• 2 1/2 cups low-salt chicken broth
• 2 teaspoons chopped fresh tarragon leaves
• freshly ground white pepper to taste
• 1/3 cup well-shaken buttermilk
• Accompaniment if desired: toasted French bread

1. In a saucepan cook onion in butter, covered, over moderate heat, stirring occasionally, 5 minutes, or until tender.
2. Add peas and broth and simmer, uncovered, 5 minutes, or until peas are tender.
3. Stir in tarragon.
4. In a blender puree soup until smooth and pour through a coarse sieve back into pan.
5. Heat soup over moderate heat until hot and remove pan from heat.
6. Add white pepper and salt to taste and stir in all but 2 teaspoons buttermilk.
7. Divide soup between 2 bowls and gently spoon half of remaining buttermilk onto each serving.

onion, unsalted butter, peas, lowsalt, tarragon, freshly ground white pepper, wellshaken buttermilk, bread

Taken from www.epicurious.com/recipes/food/views/fresh-pea-soup-with-tarragon-12203 (may not work)