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SWEET PEA SOUP WITH LEMON-PEPPER CREAM
Recipe By : McCALL'S MAGAZINE -- APRIL 1997
Serving Size : 8 Preparation Time :0:00
Categories : Soups & Stews
Amount Measure Ingredient -- Preparation Method
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SOUP:
3 tablespoons unsalted butter
1 (10-oz) russet potato, peeled and cut in -- 1/4
inch dices
1 (10-oz) firm-ripe pear, peeled, cored, -- chopped
1 large onion, -- chopped
4 cups chicken broth
1 teaspoon fresh thyme leaves, chopped or 1/2 tsp -- dried
1 package (10-oz) frozen peas
1 bunch watercress, rinsed, coarse stems discarded
8 sprigs watercress for garnish
1 teaspoon salt
freshly ground pepper
LEMON-PEPPER CREAM:
1/2 cup sour cream
2 tablespoons fresh lemon juice
1/2 teaspoon freshly ground pepper
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.
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