Pea And Ginger Soup

• 2 cups fresh peas
• 2 tablespoons peeled and roughly chopped ginger, or more to taste, up to 1/4 cup
• Salt and pepper
• 4 cups chicken or other stock, or water

1. Combine all ingredients in a saucepan, and bring to a boil over medium-high heat.
2. Reduce heat to a simmer, and cook until peas and ginger are very tender, about 15 minutes.
3. Cool at least a few minutes.
4. Pour soup into a blender, in batches if necessary, and carefully puree.
5. Return to pan, and, over medium-low heat, reheat gently, stirring occasionally.
6. When soup is hot, adjust seasoning, and serve.

fresh peas, ginger, salt, chicken

Taken from cooking.nytimes.com/recipes/5938 (may not work)