Sweet Pea Soup with Lemon-Pepper Cream
potatoes, peeled and cut in 1/4" dices
pear, firm-ripe, peeled, cored and chopped
watercress, sprigs for garnish
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 and garnish with watercress.