Instructions: Using a sharp knife, remove the kernels from the ear of corn. Spoon the kernels into a small bowl and set aside.

Cut both ends off the snap peas, pulling off the threadlike strings. In a large pot, add the snap peas and enough water to cover and bring to a boil. Reduce the heat and simmer until tender, about 15 minutes, still a little crisp. Cool. Break each snap pea in half, removing any remaining string.

Working in two batches, place the snap peas in a blender with the cooking liquid and blend until a smooth puree. Pour into the pot, add the corn and the salt and pepper. Reheat the soup gently over medium-low heat.

Spoon a ladleful of hot soup into the bottom of warm shallow soup bowls and sprinkle with grated Parmesan.

This recipe yields 6 servings.

Comments: This soup makes a great first course; just ladle into a cappuccino or espresso cup and top with grated Parmesan.

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