1 3/4 pounds     broccoli flowerets, trimmed and cut in slices
10 oz.                 package frozen peas, thawed
5 cups                chicken broth (Swanson is good)
1 tablespoon     chopped fresh tarragon or 1 teaspoon dried,
                           crumbled
Shavings of a good sharp cheddar cheese.

In a large saucepan combine the broccoli, peas, broth, chopped tarragon, and 1 cup of water. Bring the
liquid to a boil, and simmer the mixture, uncovered, for 10 minutes, or until the broccoli is tender. In
a blender puree the mixture in batches until it is smooth and pour the soup into the pan. Season the soup
with salt and pepper, heat it until it is heated through, divide it among heated bowls. Garnish the soup with
shavings of a good sharp cheddar cheese. Makes about 8 cups.