2 c. frozen peas
6 c. chicken broth
4 scallions, chopped
3 tbsp. butter

Melt butter in pot, add peas and scallions - cook for 5 minutes. Do not drain. Add stock, boil - reduce to simmer, cook until tender, 10 to 15 minutes.

Puree soup in blender. Season with salt and pepper and tarragon. Serve with croutons. Croutons - saute cubes of bread in olive oil or butter.