Ingredients for 6 servings:
1. 2 (16 ounce) packages frozen baby peas, divided (do not thaw)
2. 2 tablespoons extra virgin olive oil
3. 1 1/2 cups sliced shallots (about 11 ounces)
4. 4 cups vegetable broth (or more)
5. 3 tablespoons chopped fresh tarragon, divided
6. plain nonfat yogurt, stirred
7. fresh mixed sprouts (optional, preferably small pea sprouts)
Directions:
1. Place 1 cup peas in microwave-safe bowl; set aside. Heat oil in heavy large saucepan over medium-high heat. Add shallots and sauté until golden and almost tender, about 7 minutes. Add remaining peas, 4 cups broth, and 2 tablespoons tarragon; bring to boil. Reduce heat to medium and boil until flavors blend and peas are tender, about 7 minutes. Cool slightly.
2. Working in batches, puree soup in blender until completely smooth. Return soup to same saucepan. Bring to simmer and thin with more broth by 1/4 cupfuls, if desired. Stir in remaining 1 tablespoon tarragon. Season with pepper.
3. Cook reserved 1 cup peas in microwave until warm, about 1 minute.
4. Ladle soup into 6 bowls. Drizzle lightly with yogurt. Sprinkle whole peas over and garnish with pea sprouts.
Enjoy your meal!