Lemon zest and parsley bring spring-like freshness to this quick pureed pea soup. A diluted white wine acts as the liquid agent, lending fruity notes and further brightness to the dish. A perfect segue to spring (especially when you use fresh peas). —alasully
Heat olive oil in medium dutch oven/pot. Add celery and onion and saute until soft and aromatic.
Add frozen peas, water and wine. Bring to a boil and simmer until peas are cooked and bright green, about 7 minutes.
Cool slightly and puree with an immersion blender (or regular blender). Add salt and pepper to taste, along with lemon juice and zest. Stir in freshly chopped parsley. Garnish with cracked black pepper, crushed walnuts, and additional parsley if desired. Serve warm.