peppery pea soup

Ingredients

• 1
  
  cup frozen green peas
  
• 2-3
  
  scallions
  
• 3
  
  cloves of garlic
  
• 1/2
  
  tablespoon heavy cream
  
• 
  
  Freshly ground black pepper, to taste
  
• 2
  
  teaspoons olive oil
  
• 
  
  Salt, to taste
  
• 
  
  Grated pecorino romano/parmigiano reggiano, for garnish
  

Directions

1. Heat olive oil in a pot and add roughly sliced garlic.
2. Add chopped up scallions and saute for 1 minute.
3. Add thawed peas, or if you are feeling too lazy, just add them frozen.
4. Once the peas are coated with oil, add salt and pepper.
5. Add about a cup of water and cook until peas are done. Don’t over cook them. It should take just about 1-2 minutes for this much quantity.
6. Transfer to a blender and purée.
7. Put the puréed mixture back in the pot. Don’t boil it, just simmer for a few seconds while mixing in the cream.

8. If it’s too thick, just add some water and heat through. If it is too thin, add a little more cream.
9. Check for salt and pepper, sprinkle the cheese and serve with toasted bread.