New Potato & Pea Soup

This is a recipe that I happily recall eating annually as a kid.  I also seem to recall that we got both the peas (freshly shelled) and the new potatoes (usually from a volunteer plant in the compost pile) out of our garden at the same time, something I've never achieved in my adult life as a farmer.  However, A) I could be wrong about that, and B) this soup is very nice with frozen peas too.

NEW POTATO & PEA SOUP
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.