🫙 From the Spice Rack
Sweet Pea Soup with Lemon-Pepper Cream
SOUP: 3 tablespoons unsalted butter 1 (10-oz) russet potato, peeled and cut in -- 1/4 inch dices 1 (10-oz) firm-ripe pear, peeled, cored, -- chopped 1 large onion, -- chopped 4 cup...
maineasy
Ingredients8 items
Ingredients
- 1(10-oz) russet potato, peeled and cut in -- 1/4
- 1large onion, -- chopped
- 4cupchicken broth
- 1teaspoonfresh thyme leaves, chopped or 1/2 tsp -- dried
- 1package(10-oz) frozen peas
- 1bunch watercress, rinsed, coarse stems discarded
- 8sprigs watercress for garnish
- 1teaspoonsalt
Directions
- 1
SOUP: 3 tablespoons unsalted butter 1 (10-oz) russet potato, peeled and cut in -- 1/4 inch dices 1 (10-oz) firm-ripe pear, peeled, cored,
- 2
Add potato, pear and onion
- 3
cook covered, over low heat, stirring often, 20 minutes, until potato is tender
- 4
Add chicken broth and thyme
- 5
bring to a boil
- 6
Reduce heat to low, cover
- 7
simmer 8 minutes
- 8
Add peas and watercress