Sugar Snap Pea Soup

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.

Each serving: 57 calories ; 834 mg sodium; 0 cholesterol; 0 fat; 0 saturated fat; 11 grams carbohydrates; 3 grams protein; 2.91 grams fiber.