Sweet pea soup with lemon-pepper cream

8 Servings

Ingredients

Quantity Ingredient
3 tablespoons Unsalted butter
1 Russet (10-oz) potato, peeled and cut in, 1/4 inch dices
1 Firm-ripe (10-oz) pear, peeled, cored,, chopped
1 large Onion,, chopped
4 cups Chicken broth
1 teaspoon Fresh thyme leaves, chopped or 1/2 tsp, dried
1 pack (10-oz) frozen peas
1 bunch Watercress, rinsed, coarse stems discarded
8 Sprigs watercress for garnish
1 teaspoon Salt
Freshly ground pepper
½ cup Sour cream
2 tablespoons Fresh lemon juice
½ teaspoon Freshly ground pepper

Directions

SOUP

LEMON-PEPPER CREAM

SOUP: In 4-quart Dutch oven, melt butter. Add potato, pear and onion; cook covered, over low heat, stirring often, 20 minutes, until potato is tender.

Add chicken broth and thyme; bring to a boil. Reduce heat to low, cover; simmer 8 minutes. Add peas and watercress; bring to boil. Reduce heat; simmer 3 minutes. In blender, puree in batches. Add salt and pepper.

LEMON-PEPPER CREAM; Whisk together ingredients. To serve: Ladle 1 cup soup into each of 8 bowls. Serve hot, at room temperature or chilled. Drizzle with Lemon-Pepper Cream. Garnish with watercress.

Recipe by: McCALL'S MAGAZINE -- APRIL 1997 Posted to MC-Recipe Digest V1 #653 by essie49@... (Ethel R Snyder) on Jun 30, 1997

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