Herbed Green Pea Soup
Sauté ½ cup diced scallions in 2 T butter. Add 2 T fresh minced tarragon, 2 T fresh minced dill, 1 lb frozen peas, ¼ t nutmeg, 3 cups vegetable broth; boil for 2 minutes. Purée lightly (leaving some chunks). Stir in 1 cup half-and-half and 2 T honey; heat for 5 minutes. Add salt and pepper to taste. Serves 4.