Green Pea Soup with Radishes

1. In 7 to 8 quart saucepot, melt butter on medium-high. Add celery, onions, leeks, and 1/4 teaspoon salt. Cook 10 minutes or until softened, stirring occasionally. 2. Add broth and water. Cover; heat to boiling. Partially cover; reduce heat to simmer 15 minutes or until vegetables are very tender. 3. Increase heat to high. Add peas and tarragon; cook 1 to 2 minutes or until peas are heated through. Remove from heat. In batches, puree in blender until very smooth. Soup can be refrigerated in airtight containers overnight. Return soup to saucepot; stir in remaining 1 teaspoon salt and pepper. Reheat on low. 4. Divide among serving bowls; garnish with radishes and sour cream.