Name: Sweet Pea Soup with Lemon-Pepper Cream
Ingredients: 3 tb Unsalted butter; 1 Russet (10-oz) potato, peeled and cut in, 1/4 inch dices; 1 Firm-ripe (10-oz) pear, peeled, cored,, chopped; 1 lg Onion,, chopped; 4 c Chicken broth; 1 ts Fresh thyme leaves, chopped or 1/2 tsp, dried; 1 pk (10-oz) frozen peas; 1 bn Watercress, rinsed, coarse stems discarded; 8 Sprigs watercress for garnish; 1 ts Salt; Freshly ground pepper; 1/2 c Sour cream; 2 tb Fresh lemon juice; 1/2 ts Freshly ground pepper

When thou prayest before others, observe on what thou bestowest thy chief care and zeal, whether in the externals or internals of prayer, that which is exposed to the eye and ear of men, or that which should be prepared for the eye and ear of God; the devout posture of thy body, or the inward devotion of thy soul; the pomp of thy words or the power of thy faith; the agitation of thy bodily spirits in the vehemency of thy voice, or the fervency of thy spirit in heartbreaking affections. These inward workings of the soul in prayer, are the very soul of prayer.

William Gurnall

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Dutch	Soups &, Stews	8	Servings

INGREDIENTS

3	tb	Unsalted butter
1		Russet (10-oz) potato, peeled and cut in, 1/4 inch dices
1		Firm-ripe (10-oz) pear, peeled, cored,, chopped
1	lg	Onion,, chopped
4	c	Chicken broth
1	ts	Fresh thyme leaves, chopped or 1/2 tsp, dried
1	pk	(10-oz) frozen peas
1	bn	Watercress, rinsed, coarse stems discarded
8		Sprigs watercress for garnish
1	ts	Salt
		Freshly ground pepper
1/2	c	Sour cream
2	tb	Fresh lemon juice
1/2	ts	Freshly ground pepper

INSTRUCTIONS

SOUP
LEMON-PEPPER CREAM
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.
Recipe by: McCALL'S MAGAZINE -- APRIL 1997 Posted to MC-Recipe Digest V1
#653 by essie49@juno.com (Ethel R Snyder) on Jun 30, 1997

A Message from our Provider:

“We can do nothing, we say sometimes, we can only pray. That, we feel, is a terribly precarious second-best. So long as we can fuss and work and rush about, so long as we can lend a hand, we have some hope; but if we have to fall back upon God — ah, then things must be critical indeed! #A.J. Gossip”