Chilled Fresh Pea Soup

Adapted from A Year in a Vegetarian Kitchen by Jack Bishop

Makes 2 large or 4 small servings

1 pound peas in pods
3 scallions, chopped
10 sprigs fresh parsley
1 teaspoon salt, divided
6 cups water
2 tablespoons unsalted butter
1 medium onion, chopped
1/2 teaspoon sugar
2 cups chopped tender green lettuce leaves (Bishop recommends Bibb; I used plain green-leaf)

Chopped fresh herbs (I used chives) or a dollop of creme fraiche or sour cream for garnish (optional)

Shell the peas, reserving the pods. You should have at least 1 cup of peas; more is fine. Bring the empty pea pods, scallions, parsley, 1/2 teaspoon of the salt and the water to a boil in a saucepan. Reduce the heat and simmer for 20 minutes. Pour the broth through a sieve. You should have about 3 cups.

Melt the butter in the same saucepan over medium-low heat. Add the chopped onion, remaining 1/2 teaspoon salt, and the sugar. Cover and cook, stirring occasionally, til onion is soft but not browned, about 10 minutes. Add the peas and 3 cups of the broth. Increase the heat, bring to a boil, then reduce heat and simmer for 3 minutes. Toss in the lettuce and simmer 2 minutes more.

Puree in a blender or with an immersion blender until very smooth. Chill for at least several hours. Serve with a dollop of cream and/or a sprinkling of chopped fresh herbs.