By Brigit Binns
Simmer the vegetables
In a saucepan over medium-high heat, bring the broth to a boil. Add the sugar snap peas, leek, and green onions. Reduce the heat to low and simmer, covered, until the peas are just tender, 10–15 minutes.
Purée the soup
Using a food processor or blender, process the soup to a coarse purée. Return to the