2 cups fresh-shucked peas
1 Russet potato, peeled and cubed
1 cup chicken stock
3-4 TBS butter, to taste
3-4 TBS half & half, to taste
pinches of sea salt and pepper, to taste
Shuck peas, peel and cube potato - place in a saucepan with stock and bring to a boil. Cover, reduce to a simmer and cook until soft and most of the moisture is gone.
Puree with an immersion blender, taste and adjust with butter, stock, salt and pepper. Serve immediately - a natural with carrots, onions and grilled meats. - Chef Mick (Michaelangelo) Rosacci, www.TonysMarket.com -- www.TonyRosacciCatering.com