Sweet Pea Soup With Lemon-Pepper Cream

Recipe: Sweet Pea Soup With Lemon-Pepper Cream


  • 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
  • 1/2 cup sour cream
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon freshly ground pepper



  1. 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. Reduce heat to low, cover; simmer 8 minutes.
  4. Add peas and watercress; bring to boil. Reduce heat; simmer 3 minutes. In blender, puree in batches. Add salt and pepper.


  1. Whisk together ingredients. To serve: Ladle 1 cup soup into each of 8 bowls.
  2. Serve hot, at room temperature or chilled.
  3. Drizzle with Lemon-Pepper Cream. Garnish with watercress.

Number of servings (yield): 4

Meal type: lunch

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)