1 tablespoon butter or olive oil
1  large onion, chopped
2 stalks celery, chopped
32 ounces chicken broth or 32 ounces vegetable broth
2  bags (10-ounce each) frozen peas
1/2 teaspoon marjoram
1/2 teaspoon oregano
1/4 teaspoon sweet basil
 {sea salt}, to taste
 {pepper}, to taste

In a stock pot, melt butter and sauté onions and celery until translucent. Add broth and peas and bring to simmer. Turn off heat and purée with an immersion (stick) blender. Add herbs, salt and pepper to taste.