1 tsp lemon juice

Salt and pepper to taste

1-2 TBSP cream to garnish (optional)

Sauté the shallots in the butter and olive oil over medium low heat until softened, about 5 minutes (you don’t want color on them.) Add the cubed potato, stock and water and bring to a boil. Turn down to a simmer, cover and cook until the potatoes are soft, about 6-8 minutes. Uncover, turn the heat up and bring to a slow boil. Add in the frozen peas and lemon juice. Bring back to a boil and cook for another minute or two. Turn off heat and add in the lemon zest. Puree the soup in small batches* in the blender until smooth. Taste for seasoning; add in pepper and salt to taste.

[*Remember to remove the center of the blender lid and put a dishcloth or towel over top when blending hot liquids. Start off on low, then turn to high. Green soup is not fun to clean off the ceiling, or you.]

At this point you can serve the soup hot, or let it chill and serve cold. Either way, it’s nice to drizzle a teaspoon or two of cream over top as a garnish. Calories: about 60 per cup.