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Serves: 6 Recipe contains meat
Heat olive oil in large saucepan over med-high heat. Add the onions and sauté until golden and tender, about 5-8 minutes. Add peas, Manischewitz Chicken Broth and tarragon; bring to boil. Reduce heat to medium and boil for another 5 minutes or until peas are very tender. Cool slightly. Using a hand blender or immersion blender, puree the soup. If it is too thick, add more broth by ¼ cupfuls and bring to a simmer again.
In a small bowl, combine pecans, margarine and chili powder. Toss to coat.
To serve soup, ladle in bowls and drizzle top with a teaspoon of half and half and a sprinkle of spiced pecans.
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