Spring Pea Soup

Directions

1. 1
   Heat the oil in a medium saucepan over medium heat.
2. 2
   Add the shallots and cook, stirring, until softened, about 3 minutes.
3. 3
   Add the potato cubes, peas, and wine and simmer, stirring, until the wine is reduced by half, 1 to 2 minutes.
4. 4
   Add 4 cups of water and the tarragon, and bring to a boil.
5. 5
   Lower the heat to a simmer and cook until the potatoes are falling apart, 15 to 20 minutes.
6. 6
   Transfer the soup to a food processor or blender, and blend until smooth.
7. 7
   Season with salt and pepper to taste.
8. 8
   Spoon into serving bowls and garnish with more tarragon.
9. 9
   Variations
10. 10
    Mint would be a great substitute for the tarragon.
11. 11
    Substitute frozen peeled fava beans and a dash of fresh lemon juice.