chilled pea soup

How To Make chilled pea soup

• Step 1
  Shell peas and steam or parboil until tender; douse immediately in cold water to prevent overcooking, set aside to drain.
• Step 2
  (If frozen petite peas are substituted, cook two 10 ounce packages)
• Step 3
  Refrigerate all but one cup.
• Step 4
  Trim base of water cress stems and discard; rinse bunch and pat dry.
• Step 5
  Melt butter in a large saucepan and saute onion until transparent; add potato slices, watercress, and basil.
• Step 6
  Pour in broth, and bring to a boil; reduce heat, cover and cook until potatoes are tender about 10 minutes.
• Step 7
  Add peas; remove from heat.
• Step 8
  In a food processor, puree this mixture in batches until smooth.
• Step 9
  Return puree to saucepan and reheat slightly and season with salt and pepper to taste; chill thoroughly.
• Step 10
  To serve, add cream, thinning soup to desired consistency; stir in reserved peas.
• Step 11
  Pour soup into serving bowls and crumble bacon over each.
• Step 12
  Add a dollop of sour cream and top with a basil leaf.
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