Categories: Main Dish, Mark Bittman, Soup

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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