Spring Pea Soup

(This is from Good Housekeeping. I haven't tried it yet. Let me know what you think)
-2 tbsp. margarine/butter
-2 lg. shallots, thinly sliced (3/4 cup)
-1 carton (32 oz.) reduced-sodium chicken broth (4cups)
-2 cups water
-2 bags (160z. each) frozen peas, thawed
-1 lg. all-purpose potato (8 0z.), peeled and cut into 1 in. chunks.
-1/2 cup loosely packed fresh mint leaves, chopped
-3 tbsp. fresh lemon juice
-10 nasturtium flowers for garnish*

1. In 4-quart saucepan, heat margarine on medium-low until melted. Add shallots and cook for 10-12 minutes or until very tender.
2. Add broth, water, peas, potato, half of chopped mint, 3/4 teaspoon salt, and 1/4 tsp freshly ground black pepper; heat to boiling on high. Reduce heat to medium; simmer mixture 10 minutes; stirring occassionally.
3. Spoon half of mixture into blender; cover, with center part of lid removed to let steam escape, and puree until smooth. Pour puree into medium bowl. Repeat with remaining mixture. Return soup to saucepan, and reheat on medium if necessary. Stir in lemon juice and remaining mint.
4. To serve, spoon soup into 10 serving bowls; garnish with nasturtiums.
Each Serving= 120 calories, 6 g protein, 19 g carbs, 3 g total fat (1g sat.), 5 g fiber, 0 mg cholesterol, 475 mg sodium.
*Nasturtiums and other edible flowers can be found in the produce section of supermarkets and at farmer's markets.