*  Exported from  MasterCook  *
 
                   SWEET PEA SOUP WITH LEMON-PEPPER CREAM
 
 Recipe By     : McCALL'S MAGAZINE -- APRIL 1997
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Soups & Stews
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         SOUP:
    3      tablespoons   unsalted butter
    1                    (10-oz) russet potato, peeled and cut in -- 1/4
 inch dices
    1                    (10-oz) firm-ripe pear, peeled, cored, -- chopped
    1      large         onion, -- chopped
    4      cups          chicken broth
    1      teaspoon      fresh thyme leaves, chopped or 1/2 tsp -- dried
    1      package       (10-oz) frozen peas
    1      bunch         watercress, rinsed, coarse stems discarded
    8      sprigs        watercress for garnish
    1      teaspoon      salt
                         freshly ground pepper
                         LEMON-PEPPER CREAM:
      1/2  cup           sour cream
    2      tablespoons   fresh lemon juice
      1/2  teaspoon      freshly ground pepper
 
 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.  Garnish with
 watercress.
 
 
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