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