Chilled Pea and Tarragon Soup

• 1 tablespoon butter
• 1 small onion, chopped
• 1 tablespoon all purpose flour
• 2 14 1/2-ounce cans chicken broth
• 1 10-ounce package frozen peas or 1 pound fresh peas, shelled
• 2 teaspoons chopped fresh tarragon
• Creme fraiche or sour cream
• Fresh tarragon leaves

1. Melt butter in heavy medium saucepan over medium-low heat.
2. Add onion and saute until tender, about 8 minutes.
3. Add flour and stir 2 minutes.
4. Gradually mix in broth.
5. Add peas and chopped tarragon.
6. Simmer until peas are very tender, about 15 minutes.
7. Drain peas, reserving broth.
8. Puree peas in processor.
9. Add 1/2 cup broth and puree until smooth.
10. Gradually blend in remaining broth.
11. Transfer to medium bowl and refrigerate until well chilled.
12. (Can be made 1 day ahead.)
13. Season soup to taste with salt and pepper.
14. Ladle into bowls.
15. Garnish each with small amount of creme fraiche and tarragon leaves and serve.

butter, onion, flour, chicken broth, peas, tarragon, sour cream, tarragon

Taken from www.epicurious.com/recipes/food/views/chilled-pea-and-tarragon-soup-1812 (may not work)