Sweet Pea Soup
 
charleston (wv) daily mail 
posted to clipping-cooking by jamie r. 
 
2 Tbsp  butter
1/4 cup  chopped shallots
2 cup  watercress, lightly packed
2 Tbsp  coarsely chopped mint leaves
1 tsp  fresh thyme leaves
3-1/2 cup  low-sodium chicken broth
4 cup  frozen peas
1/4 tsp  salt
  freshly ground black pepper to taste
  sour cream or full fat yogurt (greek style preferred) as a garnish
 
cook's note: this soup may also be made with fresh peas. you will 
need about 3 1/2 pounds of pods to yield the four cups needed for 
this recipe. you may prepare the soup up to several hours ahead of 
time and reheat it just before serving. 
 
in a 4-quart dutch oven or large saucepan, melt the butter over 
medium heat. when foam subsides add shallots and cook until soft and 
translucent, about 3 minutes. add the watercress, mint, thyme, 
chicken broth, peas and salt and bring to a boil over high heat. 
reduce heat to maintain a simmer and cook for 5 minutes. 
process the soup in batches in either a food processor or blender. 
for exceptionally silky soup, strain through a mesh colander. season 
to taste with salt and freshly ground pepper and serve immediately 
with or without the optional sour cream or yogurt garnish. 
 
serves 6 to 8 as a first course. 
 
 
-- 
(ID: 7878) Mirror: rec.food.recipes: Fri, Apr 30, 2004


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