You can omit the ginger if you like. Instead, add 1 T of balsamic vinegar toward the end of the cooking time, if you wish.

4 c chicken or vegetable stock
2 c shelled peas
2 T ginger, peeled and chopped
salt and pepper

1.  Combine the stock, the peas and the ginger. Bring to a boil, then reduce the heat to a simmer. Cook for 15 minutes.

2. Blend the soup with an immersion blender, in a food processor, or in batches in a blender. Season with salt and pepper. Serve.