Easy Pea Soup

• 1 tablespoon garlic-infused oil
• 2 scallions, finely sliced
• 4 cups (two 10-ounce packages) frozen peas
• Chicken or vegetable stock concentrate (powder, paste or cube)
• 2 to 3 tablespoons grated Parmesan cheese

1. Place a saucepan over medium-low heat, and add oil and scallions.
2. Stir until heated, then add frozen peas.
3. Stir well with a wooden spoon.
4. Add 3 cups boiling water and stock concentrate to taste.
5. Cover, and cook at a lively simmer until peas are tender, 5 to 10 minutes.
6. Remove from heat, and allow to cool until no longer steaming.
7. Transfer soup to a blender.
8. Add cheese, and puree until mixture is very smooth.
9. Serve immediately or, if desired, reheat to taste.

garlic, scallions, frozen peas, chicken, parmesan cheese

Taken from cooking.nytimes.com/recipes/5199 (may not work)