Herbed Green Pea Soup

• 4 scallions, chopped
• 1 Tbsp. fresh thyme (1 tsp. dried)
• 1 lb. frozen green peas (about 3 c.)
• 1 tsp. salt
• 3 c. hot water
• chopped scallions
• croutons (optional)
• 2 tsp. vegetable oil
• 2 Tbsp. fresh tarragon (2 tsp. dried)
• 1/4 tsp. nutmeg
• 1/2 tsp. ground black pepper
• 1 c. skim milk (2% milk for a thicker soup)

1. In a soup pot, saute the scallions in the oil for 1 minute. Add the thyme and tarragon; saute for another minute.
2. Stir peas, nutmeg, salt and pepper and hot water.
3. Cover; bring to a boil. Boil for 2 minutes, until the peas are tender but still bright green.
4. Using a slotted spoon, remove about 1 cup of the peas and set aside.
5. In a blender or food processor, puree the rest of the soup.
6. Return the pureed soup into the pot; stir in the milk and reserved peas.
7. Gently reheat, or chill for about 1 1/2 hours. Garnish with scallions, adding croutons if you wish.
8. Serves 4. Preparation time:
9. 30 minutes.

scallions, fresh thyme, frozen green peas, salt, water, scallions, croutons, vegetable oil, fresh tarragon, nutmeg, ground black pepper, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=456757 (may not work)