Tarragon Pea Soup

By Sunset
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1 1/4 pounds onions, peeled and chopped

1 tablespoon minced garlic

2 tablespoons butter or margarine

1 quart fat-skimmed chicken broth

3/4 pound russet potatoes, peeled and chopped

1 1/2 pounds frozen petite peas

3 tablespoons chopped fresh tarragon leaves or 1 1/2 tablespoons dried tarragon

1/8 to 1/4 teaspoon cayenne

Salt and pepper

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