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,
