Cream of Fresh Green Pea Soup
Adapted from: Enchanted Broccoli Forest
Preparation time: 30 minutes (plus time to chill, if you're serving it cold)
Yield: 4 or 5 servings
A very simple, very green, refreshing light soup. It tastes good hot, and is also wonderful at room temperature or cold.

1 tablespoon butter
1 cup minced onion
1/2 teaspoon salt
1 1/2 cups water or light broth
4 cups peas, fresh or frozen
1 cup milk (lowfat or soy OK)
Black pepper to taste
Minced fresh herbs (up to 3 tablespoons of one or two of the following: mint, basil, dill, tarragon, parsley, chervil, chives)
  1. Melt the butter in a soup pot or Dutch oven. Add the onion and salt, and cook over medium heat until the onion is soft (8 to 10 minutes).
  2. Add the water or broth and bring to a boil. Lower the heat, cover, and simmer for about 10 minutes. Add the peas, cover again, and remove from heat. Let stand 5 minutes, or until the peas are tender. (This will take longer with fresh peas than it will with frozen ones.)
  3. Purée the soup with the milk in a food processor or blender, then return the purée to the pot. (You can also just add the milk and purée the soup with an immersion blender right in the pot.)
  4. Heat the soup very gently just before serving. (Don't let it boil.) Add a sprinkling of fresh herbs to each bowlful as you serve.