Pea & Pea Pod Soup
|Onion||1 Medium, minced|
|Minced tarragon leaves/1 tsp dry tarragon leaves||1 Tablespoon|
|Chicken broth||6 Cup (96 tbs) (Regular Strength)|
|Shelled peas/Frozen petite peas||2 Cup (32 tbs) (Use Fresh Ones)|
|Edible pod peas||3⁄4 Pound (Ends And Strings Pulled Of)|
In a 3- to 4-quart pan over medium heat, cook onion and tarragon in butter until onion is very limp, 12 to 15 minutes; stir frequently.
Add broth and shelled fresh peas.
Bring to a boil over high heat and cook until peas are just tender to bite, 2 to 5 minutes.
Add edible-pod peas and bring to a boil.