Federal minimum wage: Going up to an astonishing $5.85 an hour this week.

Health-care showdown: Democrats face potential veto over children’s health-care expansion.

First woman president: Not here, silly! In India.

Meanwhile, in Turkey: Islamist party wins election.

Failing: Infant AIDS efforts in Botswana.

Time to censure? Feingold thinks so.

The farm bill: Pelosi caves on subsidies to Big Agriculture.

Deluded: McCain “happy” with state of foundering campaign.

Recipe of the Day: Elixir of Fresh Peas, from Local Flavors by Deborah Madison

Ingredients:

1 bunch scallions or 2 small leeks, including 2 inches of the greens, thinly sliced
5 large parsley stems, with leaves
Salt and white pepper
1 1/2 pounds English pod peas, bright green and moist looking
1 teaspoon unsalted butter
1/2 cup thinly sliced fresh onions or young leeks
1/2 teaspoon sugar
Truffle oil, a few drops per bowl (Note: Sauteed shiitake or other forest mushrooms make a nice garnish, particularly if you don't have truffle oil on hand).

1. Bring 1 quart water to a boil. As it's heating, add the scallions, parsley, and 1/2 teaspoon salt. Add about 3 cups of pea pods as you shell them. Once the water comes to a boil, lower the heat. Simmer for 20 minutes, then strain.

2. Melt the butter in a soup pot and add the sliced onion. Cook over medium heat for about a minute, then add 1/2 cup of the stock so that the onions stew without browning. After 4 to 5 minutes, add the peas, 1/2 teaspoon salt and the sugar. Pour in 2 1/2 cups of the stock, bring to a boil, and simmer for 3 minutes.

3. Transfer the soup to a blender. Drape a towel over the lid, and give a few short pulses to make sure it won't splatter. Then puree at high speed for 1 minute. Pour into small soup bowls and serve immediately, adding a few drops of truffle oil to each bowl.

(Can also be made ahead and served chilled, garnished with a dollop of cream fraiche.)