Even if you're not, we bet she'll love this chilled pea soup; it's amazingly simple to whip up for mom. The recipe comes from Joe Isidori, chef at Harbour restaurant in New York City. It's on the menu at the restaurant, but Chef Joe makes it every year for his mom on Mother's Day as part of a brunch he cooks at her house. Because he usually has the day off on Sundays, he cooks for her every year. Awww, how cute is that?

Chilled Pea Soup with Gulf Shrimp
Yields 6 portions

2 cups frozen petite peas
1 cup vegetable stock
1/2 teaspoon sea salt
1 cup Greek yogurt
1/4 cup fresh peas
12 each blanched and quartered baby carrots
1 cup pea tendrils, optional
12 each cooked and cleaned u-15 gulf shrimp
Zest of 1 lemon

Puree peas with stock in blender until smooth and season with salt. Portion soup into 6 individual portions. In each bowl, place 1 tablespoon of Greek yogurt. Arrange fresh peas and carrots as desired. Place 2 pieces of gulf shrimp in bowl as desired. Season with salt, pepper and lemon zest. Garnish with pea tendrils if desired. Pour soup into each bowl at the table and serve.

Recipe and photo courtesy of Chef Joe Isidori, Harbour, New York City