melt butter in heavey medium saudcepan overmedium-low heat
add onion and saute until tender, about 8 minutes. Add flour and stir 2 minutes. Graduallly mix in broth. Add peas and chopped tarragon. Simmer until peas are very tender, about 15 minutes. Drain peas, reserving broth. Puree peas in processor. Add .5 cup broth and puree until smooth. Grdually blend in remaining broth. Transfer to medium bowl and fefirgerate untel well chilled. Can be made 1 day ahead
Soudn soup to taste with salt and pepper. Ladle into bowls. Garnish each with small amount of creme fraiche and tarragon leaves and serve.
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|Serving Size: 1 Serving (79g)|
|Recipe Makes: 6|
|Calories from Fat: 30 (38%)|
|Amt Per Serving||% DV|
|Total Fat 3.4g||4 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 9mg||3 %|
|Sodium 69mg||2 %|
|Potassium 119.5mg||3 %|
|Total Carbohydrate 9.8g||3 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 7.3g|
|Protein 3.2g||5 %|
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Calories per serving: 80
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