Serves 4-6

The addition of eggs and fresh herbs adds a delicious flavor to this simple spring pea soup.

Ingredients

1/4 cup extra-virgin olive oil

1 onion, finely chopped

4 garlic cloves, chopped

2 tablespoons fresh flat-leaf parsley, chopped

1 tablespoon fresh marjoram leaves, chopped

1 tablespoon fresh thyme leaves, chopped

2 cups fresh peas, shelled

5 cups water

1/4 cup fresh lemon juice

2 large eggs, preferably organic

Sea salt and freshly ground black pepper

Instructions

Heat the olive oil in a large pot over medium heat.  Add the onion and garlic and cook for about 5 minutes to soften.  Add the parsley, marjoram, and thyme, and cook, stirring occasionally, 2 minutes longer.

Pour the water and lemon juice into the pot.  Add the peas, season with salt and pepper, and bring to a boil.  Reduce the heat to low, and simmer for 20 minutes.  Remove from the heat.

Add the eggs to a small bowl and beat until combined.  Add the eggs to the soup pot and stir.

Divide the soup into individual bowls.  Serve immediately.