The two soups below are both scrumptious served either hot or cold. The first is made without any cream, leaving it light and fresh and reasonably low in calories. The second recipe incorporates cream or yogurt, your choice, and fresh mint from the garden, a perfect accompaniment to peas.

CREAMLESS FRESH PEA SOUP

• 1 tablespoon extra-virgin olive oil
• 1 medium yellow onion, diced
• 1 garlic clove, minced
• 3 cups low-sodium canned chicken broth
• 3 cups shucked fresh English peas
• 1 cup fresh baby spinach leaves
• 4 tablespoons unsalted butter, kept cold and cut into pieces
• Salt and pepper, to taste

Heat the oil in a medium-sized pot. Add the onion and sauté over medium-low heat, until tender but not golden, about 5 minutes. Add the garlic and season to taste with salt and pepper. Sauté 1 minute more. Add the chicken broth and bring to a boil. Add the peas and cook until soft, about 5 minutes. Add the spinach and cook one minute more. Immediately puree the soup until smooth, using a hand blender, or in batches in the blender. Return the hot soup to the pot and add the butter, whisking to incorporate. Adjust the seasoning and enjoy hot or cold.

MINTED PEA SOUP

• 1 tablespoon unsalted butter
• 2 tablespoons olive oil
• 1 small yellow onion, diced
• 3 cups shucked fresh English peas
• 3 cups low-sodium canned chicken broth
• 1/4 cup fresh mint leaves
• 1 cup heavy cream (or plain yogurt, or a combination of the two)
• Salt and pepper, to taste

Heat the butter and oil in a medium-sized pot. Add the onion and sauté over medium-low heat, until tender but not golden, about 5 minutes. Season to taste with salt and pepper. Sauté 1 minute more. Add the chicken broth and bring to a boil. Add the peas and cook until soft, about 5 minutes. Add the mint leaves and cook one minute more. Immediately puree the soup until smooth, using a hand blender, or in batches in the blender. Return the hot soup to the pot, off the heat, and add the cream (or cream-yogurt mixture) and adjust the seasoning. If serving the soup cold, chill, covered. If serving the soup hot, reheat but do not let boil.