from Jane Weaver's recipe collection
serves 4 as an appetizer, 2 as a light meal
1 lb new potatoes
1 cup peas, thawed if frozen
4 cups chicken or vegetable stock
a splash of cream or whole milk (1/4 to 1/2 cup)
4 tablespoons butter (1/2 stick)
salt and freshly ground pepper
fresh parsley and/or chives
Bring a pot of salted water to a boil. Wash potatoes, and quarter into bite-size pieces. Cook in salted boiling water for 5 minutes. Add peas, return to a boil, and cook an additional 3-5 minutes, until potatoes are tender. Drain peas and potatoes in a colander.
In the same pot, combine drained potatoes and peas with the stock and butter. Heat thoroughly, until butter is melted. Add cream or milk and heat a bit more, but do not allow to boil. Season to taste with salt and pepper. Serve hot, sprinkled with chopped fresh parsley and/or chives.