Ingredients

4 cup peas
1/4 cup ginger

1/4 cup salt and pepper
8 cup chicken or other stock

Preparation

Baking Directions:

Time: 30 minutes Fresh peas are inestimably better than frozen for munching, but by the time you cook them and mix them with ginger, they have lost much of their advantage; if you can’t find them, or deal with them — the shelling does take a while — by all means use frozen.

Combine all ingredients in a saucepan and bring to a boil over medium-high heat.

Reduce heat to a simmer and cook until the peas and ginger are very tender, about 15 minutes.

Cool for a few minutes.

Pour into a blender and carefully blend until pureed.

Return to the pan, and, over medium-low heat, reheat gently, stirring occasionally.

When the soup is hot, taste and adjust seasoning and serve.