Fresh Pea Soup With Miso

• 1 tablespoon coconut or vegetable oil
• 1 medium leek, diced, both white and tender green parts
• 3/4 pound sugar snap peas, trimmed, then chopped
• Salt and pepper
• 4 cups hot chicken broth or dashi
• 4 tablespoons white or red miso
• 4 ounces soft tofu
• 2 tablespoons thinly sliced scallions
• A few shiso (perilla) leaves, roughly chopped (optional)

1. Put oil in a heavy saucepan over medium-high heat.
2. Add leek and cook until softened, about 5 minutes.
3. Add snap peas to pot and season well with salt and pepper.
4. Add 1 cup water and simmer until peas are soft, about 3 minutes.
5. Add broth and miso and cook 1 minute more.
6. Puree mixture in a blender, then pour through a fine mesh sieve, pressing with a wooden spoon to extract all liquid.
7. Return strained soup to pot and check seasoning.
8. (May be made up to a day ahead and refrigerated.
9. Reheat just before serving.)
10. To serve, spoon a little tofu into each small soup bowl.
11. Pour hot soup over.
12. Garnish with scallions and shiso.

coconut, sugar snap peas, salt, chicken broth, white, tofu, scallions

Taken from cooking.nytimes.com/recipes/1016284 (may not work)