KELLY'S POTAGE SAINT-GERMAIN

olive oil
4-5 green onions, sliced
2 cloves garlic, chopped
1 lb frozen peas (thawed)
2 C water
salt & pepper
croutons
heavy cream (optional)

Sauté the onions and garlic in olive oil for about three minutes.  Add the peas and water, bring to a boil, and then simmer, covered for about 12 minutes.  Salt & pepper, then puree the soup in a blender.  Serve with croutons; swirl in some heavy cream or tofu sour cream if desired.