Make with fresh or frozen peas--but use at least one quarter frozen peas for the bright green color. Serve this easy soup hot or chilled. Makes about 4 ½ cups, serves 4 to 6.
Add the first pound of peas, the water, the first ¼ cup of mint, the basil, and the salt. Bring to a boil, lower the heat, and simmer 10 minutes. (If you are using only frozen peas, simmer 20 minutes.)
Stir in the frozen peas and the remaining fresh herbs. Cook just until the second batch of peas are tender and hot.