My sister Emily told me about this recipe the other day, and I couldn't wait to try it. Her husband, who doesn't like peas, even enjoyed this soup, as did her kids. I made this without the lemon peel because I didn't have any at the time. I also added a little leftover ham to a part of the soup, which was quite tasty, but it can work with or without the ham. Anyway, this is easy peasy to make.
5 1/2 cups chicken or vegetable broth
4 small potatoes, scrubbed and quartered
1 package frozen sweet peas
1 shallot, peeled and coarsely chopped
1/4-inch piece of lemon peel
whipping cream to drizzle in each bowl
Cook potatoes, peas, and shallot with 4 cups of chicken broth in saucepan until potatoes are tender. Pour cooked ingredients, remaining broth, and lemon peel into an Osterizer and blend until smooth, about 30 to 35 seconds. Pour the soup back into the saucepan to reheat. Season, as needed, with salt. Serve in bowls with whipping cream drizzled in each serving.