<http://schema.org/recipeInstructions>
" In 4-quart saucepan, heat margarine on medium-low until melted. Add shallots and cook 10 to 12 minutes or until very tender. Add broth, water, peas, potato, half of chopped mint, 3/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper; heat to boiling on high. Reduce heat to medium; simmer mixture 10 minutes, stirring occasionally. 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. To serve, spoon soup into 10 serving bowls; garnish with nasturtiums."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a29882/spring-pea-soup-recipe/?src=shelter_footer>