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INGREDIENTS
6 Cups snow pea pods
4 Cups Vegetable stock
1 Small onion finely chopped
¾ Cup chopped celery stalk and leaves
½ Cup chopped green bell pepper
2 Cloves minced garlic
1 Small jalapeno seeded and finely chopped
2 Tsp. lemon juice
1 Tsp. lime juice
½ Tsp. dried tarragon leaves
½ Tsp. ground cumin
Cayenne pepper to taste

DIRECTIONS
In 4 quart stock pan, bring pea pods and stock to boil over high heat.
Reduce heat to low and simmer for 25-30 minutes.
Remove from heat.
Remove peapods from stock and reserve with a slotted spoon, and finely chop.
Add onion, garlic, celery, bell pepper, jalapeno, lemon and lime juices, tarragon and cumin to stock.
Chill soup thoroughly.
Right before serving, stir in chopped peapods and cayenne.

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