PEA AND GINGER SOUP
(from the New York Times)
submitted by Babette

2 cups fresh peas
2 tablespoons peeled and roughly chopped ginger, or more to taste, up to 1/4 cup
Salt and pepper
4 cups chicken or other 2 cups fresh peas
2 tablespoons peeled and roughly chopped ginger, or more to taste, up to 1/4 cup
Salt and pepper
4 cups chicken or other homemade stock or water

Combine all ingredients in a saucepan, and bring to a boil over medium-high heat. Reduce heat to a simmer, and cook until peas and ginger are very tender, about 15 minutes. Cool at least a few minutes. Pour soup into a blender, in batches if necessary, and carefully puree. Return to pan, and, over medium-low heat, reheat gently, stirring occasionally. When soup is hot, adjust seasoning, and serve. Yield: 4 servings.