Heat two tablespoons of extra-virgin oil in a pan and brown the minced shallot. Add peas and the potato roughly cut into pieces. Brown on a high ame for 6 minutes, then pour the broth into the pan until all the ingredients are covered. Taste for seasoning and leave on the ame for at least 10 more minutes. In the meantime, mix the goat cheese and gorgonzola in a container to obtain a mousse. Flavor with a minced lemon rind and marjoram leaves and stu the muns with the mousse by means of a pastry bag. Take away the peas from the ame and liquidize with a hand-held blender. Return the creamed peas on the ame, taste for seasoning again, and serve. Garnish each plate with a mun and decorate as desired.