Pea soup has long been my go-to for a quick and filling meal. One day, when making Christine Gallary's Green Pea Soup, I realized I was out of both vegetable stock and leeks. Not wanting to go out, I turned to my garden for inspiration, with (so my family and friends claim) spectacular results. This recipe begins with making a stock almost entirely from fresh garden herbs, imparting a flavor that neither vegetables nor dried herbs can match, then finishes with a fresh summer twist that makes fresh summer dish of usually-wintery pea soup. While good fresh, its best prepared one day ahead and reheated on the stovetop on low. May also be served cold. See the notes at the end regarding substitutions if you don't have coriander root available. Good eating!

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