2 pkgs. frozen peas - or equivalent fresh peas
1 bunch watercress
Butter
1 chopped shallot or scallions or onions
Chicken broth
Salt and pepper
Yogurt, sour cream or heavy cream

Saute shallot in butter until limp - do not brown. Bring peas to a boil, cook 1 minute, add watercress then drain, save some of the water. In food processor or blender - combine pea mixture with shallots, a little broth and water until good consistency - thick, but not too thick. Add salt and pepper. Serve hot or cold with a dollop of sour cream or yogurt - if hot, swirl cream in an attractive pattern. Optional: decorate with a mint leaf.