Ingredients

1 teaspoon olive oil
1 large onion, sliced (about 1 1/2 cups)
2 1/2 cups low-sodium chicken broth
3/4 teaspoon dried tarragon
1/2 teaspoon salt
Freshly ground black pepper
1 (10-oz) bag frozen peas
4 teaspoons plain nonfat yogurt, optional

Directions

In a large pot,
heat the olive oil over moderately-low heat. Add the onion, cover and cook, stirring
occasionally, until softened, about 5 minutes. Add the broth, tarragon, salt and a few
turns of freshly ground black pepper and bring to a boil. Add the peas and cook just until

defrosted.

In a blender, puree the soup in 2 batches until very smooth. If serving hot, return the
soup to the pot and bring just to a simmer. If serving cold, transfer to the refrigerator
to chill. Ladle into bowls. Stir the yogurt so that it is smooth and top each serving with
a swirl of yogurt.