| 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”