Sweet Pea Soup
Charleston (WV) Daily Mail Posted to clipping-cooking
by Jamie R.
2 Tbsp. butter
1/4 cup chopped shallots 2 cups watercress, lightly
packed 2 Tbsp. coarsely chopped mint leaves 1 tsp.
fresh thyme leaves 3 1/2 cups low-sodium chicken broth
4 cups frozen peas
2/4 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.
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: cdkitchen.comrfrOpen ↗ recipes.alastra.comrecipes.alastra.comOpen ↗