Delicious Pea Soup

I have a project to work on today.  I have been diligently reading articles, working on sources, organizing my thoughts.
It is one of those perfect study/ quiet days, with rainy cool weather outside and a warm couch and slipper day inside.  I had to have soup for lunch, and cooking is perfect procrastination!
Baby Belle and I headed upstairs to try and recreate a recipe I had read last week.  She washed carrots and potatoes in a bowl and dried them, I quartered them.  I melted a half stick of butter in a stock pot and added the potatoes, letting them cook for about 10 minutes.  Then I added a can of chicken stock, and a can of water and brought to a boil. We tasted the broth and decided to add a little salt, pepper, and dill.   When the potatoes were tender (another 10 minutes), I added a bag of frozen peas, and a handful of leftover spinach.  Then we whizzed in in batches in the food processor.  YUM!  We floated a few goldfish and drizzled some cream over the top.  Ridiculous!

 Quick Pea Soup
4 TBSP butter
2 cups quartered new potatoes
2 carrots, rough chopped
1 can low sodium broth
Refil that can with water
salt/ pepper/ dill
1 bag frozen peas
handful of greens (I used spinach, but arugula would be good, too)

Melt butter and saute potatoes and carrots gently for 10 minutes
add broth & water, bring to a boil for 10 minutes, until potatoes are tender
season to taste
add bag frozen peas/ greens, bring back to boil
in batches, puree soup until smooth
(while processing, be sure to leave the little plug out of the lid and cover the whole lid with a kitchen towel)

we drizzled a little cream over the top, and some goldfish
fresh chives would be good, a drizzle of olive oil would be good, a grilled cheese sandwich would be good...  oh yeah-  getting back to work would be good!