Instructions: In a medium saucepan, bring broth and garlic to a simmer; partially cover and cook 16 minutes, until garlic is very tender.

Add zucchini and cook 6 to 8 minutes, until it is tender but still bright green. Add peas and cook 1 minute more.

With a slotted spoon, transfer solids to a blender and puree until smooth, adding only enough broth to process. Add remaining broth and cream and blend until smooth. Add Pernod or dill, salt and pepper. If serving hot, return to pot to heat through; if serving cold, refrigerate until chilled.

This recipe yields 4 servings.

Description: "This delicate soup is equally good served hot or cold. Pernod, a French anise-flavored liquer, imparts a delicious undertone, but the herbal flavor of fresh dill works well, too."

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