Bright-Green Pea Soup

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2 teaspoons extra-virgin olive oil

2 shallots, peeled and thinly sliced

3 cups Chicken Stock to Make 1 1/2 Quarts

or Vegetable Stock, or low-sodium canned

3 pounds fresh peas, shelled, or 5 cups frozen

1/2 cup low-fat plain yogurt

Kosher salt and freshly ground black pepper

Fresh tarragon sprigs, for garnish

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