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Green Pea Soup with Tarragon and Pea Sprouts
- 2 16-ounce packages frozen petite peas, divided (do not thaw)
- 2 tablespoons extra-virgin olive oil
- 1 1/2 cups sliced shallots (about 11 ounces)
- 4 cups (or more) vegetable broth
- 3 tablespoons chopped fresh tarragon, divided
- Plain nonfat yogurt, stirred
- Small fresh pea sprouts*
Directions:View on Epicurious
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