| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Dutch | Soups &, Stews | 8 | Servings |
INGREDIENTS
| 3 | T | 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 | Onion, chopped | |
| 4 | c | Chicken broth |
| 1 | t | Fresh thyme leaves, chopped |
| or 1/2 tsp dried | ||
| 1 | 10-oz frozen peas | |
| 1 | Watercress, rinsed coarse | |
| stems discarded | ||
| 8 | Sprigs watercress for | |
| garnish | ||
| 1 | t | Salt |
| Freshly ground pepper | ||
| 1/2 | c | Sour cream |
| 2 | T | Fresh lemon juice |
| 1/2 | t | Freshly ground pepper |
INSTRUCTIONS
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
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Nutrition (calculated from recipe ingredients)
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Calories: 146
Calories From Fat: 70
Total Fat: 8g
Cholesterol: 18.9mg
Sodium: 677.7mg
Potassium: 407.6mg
Carbohydrates: 15.2g
Fiber: 2.1g
Sugar: 4.7g
Protein: 4.2g