Chilled Pea and Spinach Soup

1 lb Fresh green peas; shelled (about 1 1/2 cups), or 1 1/2 cups thawed frozen
6 oz Spinach leaves; (2 cups packed), washed well and spun dry
1 tb Sugar
1 ts Dried tarragon
1/2 ts Salt
Freshly ground black pepper to taste
2 c Chicken broth
1 c Ice
2/3 c Plain yogurt

In a saucepan simmer peas, spinach, sugar, tarragon, salt, and pepper in broth 15 minutes, or until peas are very tender. Puree soup in a blender until smooth and transfer to a bowl. Stir in ice and 1/2 cup yogurt, stirring until ice is melted and soup is chilled. Divide soup between 2 bowls and top with remaining yogurt.

Serves 2.

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