1 tablespoon garlic-infused oil
2 scallions, finely sliced
4 cups (two 10-ounce packages) frozen peas
Chicken or vegetable stock concentrate (powder, paste or cube)
2 to 3 tablespoons grated Parmesan cheese
1. Place a saucepan over medium-low heat, and add oil and scallions. Stir until heated,
then add frozen peas. Stir well with a wooden spoon.
2. Add 3 cups boiling water and stock concentrate to taste. Cover, and cook at a lively
simmer until peas are tender, 5 to 10 minutes. Remove from heat, and allow to cool until
no longer steaming.
3. Transfer soup to a blender. Add cheese, and purée until mixture is very smooth. Serve
immediately or, if desired, reheat to taste. Yield: 2 to 4 servings.