I should have picked my peas two days ago. A few of them were beyond prime. However, I found a recipe that included a pinch of sugar to compensate and the peas were fresh from my garden. The mint was from my herb pots. I used a vidalia onion, vegetable broth, water, and butter. The proportions aren’t written in stone. I simmered the ingredients for thirty minutes, then added some milk and cream, and seasoned the soup with black pepper. It was quite good. So far this year I’ve had beet greens, swiss chard, cress, string beans, and peas from my garden, and I’ve made liberal use of herbs and flowers for garnish.