Instructions: String peas and set aside.

In large pot, melt butter over medium heat. Add onion and ginger; saute 3 minutes.

Add reserved peas, the apple, potato, water, broth, and salt; heat to boiling over high heat. Reduce heat to simmer and cook until vegetables are very tender - about 30 minutes. Stir in parsley and set aside to cool at least 10 minutes.

In blender, in several batches, puree soup mixture. Strain puree through fine mesh strainer.

To serve, reheat soup and divide among 4 serving bowls. If desired, garnish each soup with swirls of yogurt piped from a pastry bag (or use a resealable plastic bag and snip one corner with scissors to create a small hole).

This recipe yields 4 servings.

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