peas, fresh and unshelled
potato, unpeeled and sliced
basil, fresh chopped
bacon, cooked and crumbled
Shell peas and steam or parboil until tender; douse immediately in cold water to prevent overcooking, set aside to drain.
(If frozen petite peas are substituted, cook two 10 ounce packages)
Refrigerate all but one cup.
Trim base of water cress stems and discard; rinse bunch and pat dry.
Melt butter in a large saucepan and saute onion until transparent; add potato slices, watercress, and basil.
Pour in broth, and bring to a boil; reduce heat, cover and cook until potatoes are tender about 10 minutes.
Add peas; remove from heat.
In a food processor, puree this mixture in batches until smooth.
Return puree to saucepan and reheat slightly and season with salt and pepper to taste; chill thoroughly.
To serve, add cream, thinning soup to desired consistency; stir in reserved peas.
Pour soup into serving bowls and crumble bacon over each.
Add a dollop of sour cream and top with a basil leaf.