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If fresh late spring peas are available, substitute for the frozen peas. This chilled soup tastes of springtime, and makes a perfect first course before an elegant ham dinner.

Fresh Pea Soup

1 pound fresh peas, shelled (or 10-ounce package frozen green peas)
2 green onions, chopped
1/8 teaspoon thyme
Pinch of sugar
2 cups chicken broth
1 cup milk
Salt and pepper, to taste
Nutmeg, freshly grated to garnish
Shredded carrot, to garnish

1. Place peas, green onion, thyme, sugar and broth in medium saucepan. Bring to a boil, reduce heat, cover and simmer 10 minutes. Let mixture cool slightly.
2. Puree, in batches, in food processor or blender. Stir in milk, season with salt and pepper. Cover and refrigerate 4 hours or overnight. Garnish servings with freshly grated nutmeg and shredded carrot.

Makes 8 (1/2 cup) servings.

Nutrition Facts
Calories 390 calories
Protein 26 grams
Fat 12 grams
Sodium 340 milligrams
Cholesterol 80 milligrams
Saturated Fat 4 grams
Carbohydrates 40 grams
Fiber 6 grams

Recipe provided courtesy of Pork, The Other White Meat.