Pea Soup

In coastal regions peas can be planted in February and will give you food until late September

Serves 6

This is a fast, one pot dinner with some crusty bread.

1 tsp olive oil

1 large onion, sliced

3 cups chicken broth

1 tsp. tarragon, minced

1/2 tsp salt

dash black pepper

1 1/2 cup fresh peas

1/4 cup sour plain yogurt

1. In a large pot, heat the olive oil over medium heat.

2. Add the onions and cook until softened, about 5 minutes.

3. Add the chicken broth, tarragon, and bring to a simmer.

4. Add the peas and cook just until soft about 10 minutes. 

5. Season with salt and pepper. Serve with a dollop of yogurt.

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