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In a medium saucepan, combine broth, peas, spinach, onion, dill (or savory), salt and pepper. Bring to a boil; reduce heat. Cover and simmer for 10 to 15 minutes for fresh peas (5 to 6 minutes for frozen peas) or until peas are very tender. Cool mixture slightly.
In a blender, puree the pea mixture, half at a time, until smooth. Return the pureed mixture to the same saucepan. Stir in buttermilk; heat through. If desired, garnish with fresh dill sprigs.