Sweet Pea Soup with Lemon-Pepper Cream
| Yield: | 8 Servings |
| Categories: | Soups, Stews |
| SOUP | ||
| 3 | tb | 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 | lg | Onion,, chopped |
| 4 | c | Chicken broth |
| 1 | ts | Fresh thyme leaves, chopped or 1/2 tsp, dried |
| 1 | pk | (10-oz) frozen peas |
| 1 | bn | Watercress, rinsed, coarse stems discarded |
| 8 | Sprigs watercress for garnish | |
| 1 | ts | Salt |
| Freshly ground pepper | ||
| LEMON-PEPPER CREAM | ||
| 1/2 | c | Sour cream |
| 2 | tb | Fresh lemon juice |
| 1/2 | ts | Freshly ground pepper |
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