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During their all-too-short season, green peas are a chef favorite for chilled soups. Brightened with a fresh herb like tarragon or mint, they deliver a hit of clean, green flavor that feels emblematic of everything we all love about spring. For a shot of spring in the dark days of winter, frozen peas come in handy. We microwave them along with shaved onion and garlic, then blend with fresh tarragon leaves to create a fine purée. (You can sub in fresh or thawed frozen peas too, though keep in mind that cook time will vary.) Once the soup has chilled, we garnish with fresh ricotta and lemon zest, plus a drizzle of finishing oil. It tastes great, looks lovely, and involves just 20 minutes of work—three qualities you’ll welcome at any time of year.