Active Time

　　15 minutes

　　Total Time

　　35 minutes

　　Serve this soup with a sandwich or a salad for a delicious lunch or light supper.

Ingredients

　　1 large onion, coarsely chopped

　　2 teaspoons minced peeled fresh ginger

　　2 tablespoons unsalted butter

　　3/4 teaspoon ground cardamom

　　2 (14- to 15-oz) cans chicken broth

　　2 (10-oz) packages frozen peas

　　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 batches in a blender until very smooth, at least 1 minute per batch (use caution when blending hot liquids). Return to pan, then season with salt and pepper and reheat.