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Divine Kosher Cuisine: Catering to Family and Friends
by Rise' Routenberg, Barbara Wasser

See what magic a dash of pungent cayenne and a drizzle of fragrant tarragon does to this perennial favorite.
Yield 6 Servings

• 1/4 cup olive oil
• 1 large onion, coarsely chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 large potato, peeled and quartered
• 1 1/2 pounds frozen green peas
• 1/8 teaspoon cayenne pepper to taste
• 1/2 teaspoon pepper to taste
• 2 tablespoons dried tarragon

Heat oil in soup pot and saute onions and garlic until soft.

2. Add broth and potatoes and bring to boil. Reduce heat and simmer until potatoes are tender.

3. Add peas, cayenne and pepper and return to boil. Remove from heat and stir in tarragon Cool and puree soup. Serve warm.

For a dramatic presentation, swirl Tarragon Pea Soup into Carrot Soup.

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