Chilled Sugar Snap Pea Soup

• 1 Tbs. unsalted butter or vegetable oil
• 2 cloves garlic, chopped
• 1 bunch scallions, chopped
• 1 cup baby spinach leaves
• 4 cups sugar snap peas, shelled, pods and peas reserved
• 1/2 cup fresh chervil leaves
• 1 tsp. salt, or more to taste
• 1/4 tsp. freshly ground black pepper

1. Heat butter in large pot over medium heat.
2. Add garlic and scallions, and cook 30 seconds, or until fragrant.
3. Stir in spinach leaves, and cook, stirring constantly, until wilted, about 1 minute.
4. Add pea pods, chervil, 6 cups water, salt and pepper, and bring soup to a boil.
5. Cook 15 minutes, or until pods are tender.
6. Transfer soup to food processor, and puree until smooth, or blend in pot with an immersion blender.
7. Strain through sieve or food mill.
8. Adjust seasonings if necessary, and allow to cool.
9. Cook peas in boiling salted water 3 minutes, or until bright green and tender.
10. Ladle soup into bowls.
11. Sprinkle each bowl with 2 Tbs.
12. peas, and serve.

butter, garlic, scallions, baby spinach leaves, sugar snap peas, chervil, salt, freshly ground black pepper

Taken from www.vegetariantimes.com/recipe/chilled-sugar-snap-pea-soup/ (may not work)