Herbed Green Pea Soup

In a soup pot, saute the scallions in the oil for 1 minute. Add the thyme and tarragon; saute for another minute.

Stir peas, nutmeg, salt and pepper and hot water.

Cover; bring to a boil. Boil for 2 minutes, until the peas are tender but still bright green.

Using a slotted spoon, remove about 1 cup of the peas and set aside.

In a blender or food processor, purée the rest of the soup.

Return the pureed soup into the pot; stir in the milk and reserved peas.

Gently reheat, or chill for about 1 1/2 hours. Garnish with scallions, adding croutons if you wish.

Serves 4. Preparation time: minutes.