This stunning springtime-green soup will come together in a matter of minutes and is a terrific way to get some more veggies into your family's diet. Skip the salad and start dinner with a cup of soup!
1small yellow onionsliced
1medium non-waxy potatoYukon Gold, about 6oz, peeled and sliced thinly
1lbbag frozen peas
1tsalt plus pepper to taste
Optional: fresh chopped tarragon
Place butter and onions in a soup pot over medium-low heat. Sweat the onions until they are softened and translucent but do not allow them to brown, about 5 minutes.
Add sliced potatoes, salt and water and raise the heat to medim-high. Bring to a simmer and cook until potatoes are tender, about 8-10 minutes.
Pour the frozen peas into the pot and bring just to a boil. Puree CAREFULLY with an immersion/stick blender until very smooth. Season to taste with salt and pepper.