Cardamom Pea Soup
- 2 teaspoons fresh ginger
- 2 14- to 15-oz cans chicken broth
- 2 10-oz packages frozen peas
- ¾ teaspoon ground cardamom
- 1 large onion
- 2 tablespoons unsalted butter
Cook onion and ginger in butter in a 3- to 4-quart heavy saucepan over moderate heat, stirring occasionally, until onion is softened. Add cardamom and cook, stirring, 30 seconds. Add broth and bring to a boil. Add peas and simmer, uncovered, until very tender, about 10 minutes. Purée soup in 3 ba...