Ingredients

• 1 large potato
• 2 large carrots
• 2 large onions
• 2 stalks celery, diced
• 4 stalks asparagus (optional)
• 2 qts. fresh peas
• 4 cups chicken stock
• 1 tbsp. tarragon

Directions

1. Peel potato, carrots, and onions and slice thinly.
2. Combine with celery and asparagus, cover with water in a saucepan, boil until soft (10 -15 minutes), and drain.
3. Meanwhile, cook peas until tender in chicken stock with tarragon.
4. Place 3 large spoonfuls of vegetables in blender and add 1 1/2 cups of stock. Liquify, and repeat until all vegetables and stock are blended.
5. Puree may be frozen for later use. To make soup, add 1 cup of puree to 2 cups milk, salt, and pepper, heating gently.

Makes 10 cups.

Attribution: Green Pea Puree by John D. Perkins, Hamilton, Ontario. As found in The Harrowsmith Cookbook: Volume Number 1.