Peppery Pea Soup

• 1 cup frozen green peas
• 2-3 scallions
• 3 cloves of garlic
• 1/2 tablespoon heavy cream
• Freshly ground black pepper, to taste
• 2 teaspoons olive oil
• Salt, to taste
• Grated pecorino romano/parmigiano reggiano, for garnish

1. Heat olive oil in a pot and add roughly sliced garlic.
2. Add chopped up scallions and saute for 1 minute.
3. Add thawed peas, or if you are feeling too lazy, just add them frozen.
4. Once the peas are coated with oil, add salt and pepper.
5. Add about a cup of water and cook until peas are done. Don't over cook them. It should take just about 1-2 minutes for this much quantity.
6. Transfer to a blender and puree.
7. Put the pureed mixture back in the pot. Don't boil it, just simmer for a few seconds while mixing in the cream.
8. If it's too thick, just add some water and heat through. If it is too thin, add a little more cream.
9. Check for salt and pepper, sprinkle the cheese and serve with toasted bread.

frozen green peas, scallions, garlic, heavy cream, freshly ground black pepper, olive oil, salt, pecorino romano

Taken from food52.com/recipes/7182-peppery-pea-soup (may not work)