Sweet Pea Soup with Lemon-Pepper Cream

Recipe look good to you?     

Sweet Pea Soup with Lemon-Pepper Cream Ingredients

SOUP	1 bn Watercress, rinsed, coarse
3 tb Unsalted butter	8 Sprigs watercress for
1 Russet (10-oz) potato,	1 ts Salt
1 Firm-ripe (10-oz) pear,	Freshly ground pepper
1 lg Onion,, chopped	LEMONPEPPER CREAM
4 c Chicken broth	1/2 c Sour cream
1 ts Fresh thyme leaves, chopped	2 tb Fresh lemon juice
1 pk (10-oz) frozen peas	1/2 ts Freshly ground pepper

Instructions for Sweet Pea Soup with 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: McCALLS MAGAZINE -- APRIL 1997 Posted to MC-Recipe Digest V1 #653 by essie49@juno.com (Ethel R Snyder) on Jun 30, 1997

Main Ingredient: ChickenCuisine: Uncategorized

More like this...

Canadian Pea Soup -- Whole Yellow Pea Soup

Pasta: Lemon Cream Sauce, Asparagus, Peas

Ziti with Asparagus, Peas and Lemon Cream

Pasta with Sweet and Hot Peppers, Beans, Lemon And Olives