This was a what-do-I-have-to-make-soup-right-now recipe and it turned out awesome...
1&1/2 tablespoons Spring Hill butter or oil
1/4 of an onion from Schaner Farm
1/2 teaspoon marjoram
1/2 teaspoon rosemary from Suzie's (dried up from Thanksgiving)
1 potato from Sage Mountain Farm, quartered and sliced thin
1/2 cup white wine leftover from Thanksgiving
5 cups fresh sugarsnap peas from Suzie's, tough ends removed, chopped
4 cups vegetable stock
freshly ground pepper
In a large pot, melt 1/2 tablespoon of butter on medium high heat and saute 1 cup of chopped pea pods, just for just a couple minutes and set aside. Melt the rest of the butter in the pot and saute the onion and herbs until soft. Add the potatoes and wine, bring to a boil and simmer until most of the liquid have evaporated. Add 4 cups of peas, hot stock and a bit of sea salt, bring to a boil, cover and reduce to simmer for 15 minutes. Puree until smooth, season to taste, add that 1st cup of sauteed peas and garnish with buttered croutons.