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

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Instructions

1. 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.
2. 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.