Chilled Pea Soup

2 hours Prep: 20 minutes Cook: 20 minutes

555 calories per serving view nutrition facts

1 batch suggest servings

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Ingredients

4	pounds	green peas	fresh unshelled
1	bunch	watercress
3	tablespoons	butter, unsalted
1	small	onion	chopped
1	each	potatoes	unpeeled and sliced, white
1	tablespoon	basil	fresh chopped
2 1/2	cups	chicken broth
1/4	cup	cream
3	slices	bacon	fried crisp,crumbled
1	x	salt and black pepper	to taste
1	x	sour cream	and basil, for garnish

Directions

Shell peas and steam or parboil until tender.

Douse immediately in cold water to prevent overcooking, set aside to drain. (If frozen petite peas are substitut ed, cook two 10 ounce packages) Refrigerate all but one cup.

Trim base of water cress stems and discard. Rinse bunch and pat dry.

Melt butter in a large saucepan and sauté onion until transparent.

Add potato slices, watercress, and basil. Pour in broth, and bring to a boil. Reduce heat, cover and cook until potatoes are tender about 10 minutes.

Add peas. Remove from heat. In a food processor, puree this mixture in batches until smooth.

Return puree t o saucepan and reheat slightly and season with salt and pepper to taste. Chill thoroughly.

To serve, add cream, thinning soup to desired consistency. Stir in reserved peas.

Pour soup into serving bowls and crumble bacon over each. Add a dollop of sour cream and top with a basil leaf.

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Nutrition Facts

Serving Size 690g

Amount per Serving

Calories 555 24% of calories from fat

	% Daily Value*
Total Fat 15.0g	22%
Saturated Fat 8.0g	40%
Trans Fat 0.0g
Cholesterol 37mg	12%
Sodium 1691mg	70%
Total Carbohydrate 81.0g	27%
Dietary Fiber 26.0g	104%
Sugars 25.0g
Protein 29.0g	57%