sweet pea soup with lemon-pepper cream

How To Make sweet pea soup with lemon-pepper cream

• 1

  SOUP: In 4-quart dutch oven, melt butter.
• 2

  Add potato, pear and onion; cook covered, over low heat, stirring often, 20 minutes, until potato is tender.
• 3

  Add chicken broth and thyme; bring to a boil.
• 4

  Reduce heat to low, cover; simmer 8 minutes.
• 5

  Add peas and watercress; bring to boil.
• 6

  Reduce heat; simmer 3 minutes.
• 7

  In blender, puree in batches. Add salt and pepper.
• 8

  LEMON-PEPPER CREAM; Whisk together ingredients.
• 9

  To serve: Ladle 1 cup soup into each of 8 bowls.
• 10

  Serve hot, at room temperature or chilled; drizzle with lemon-pepper cream and garnish with watercress.
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