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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Mark Bittman Ingredients:
2 cups peas (fresh or frozen) |
2 tablespoons roughly chopped peeled fresh ginger (or more to taste, up to 1/4 cup) |
salt |
fresh ground black pepper |
1 quart chicken stock (or other stock) |
Directions:
1. Combine all ingredients in a saucepan; bring to a boil over medium-high heat.
2. Decrease heat to a simmer and cook until the peas and ginger are very tender, about 15 minutes.
3. Cook for a few minutes.
4. Pour into a blender and carefully blend until pureed.
5. Return to pan over medium-low heat and reheat gently, stirring occasionally.
6. When soup is hot, adjust seasoning to taste and serve.
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