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| 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 |
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.
| % 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% |
| Vitamin A | 199% | Vitamin C | 83% | |
| Calcium | 14% | Iron | 43% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Although crabs are available year round in coastal areas, their consumption is most associated with......
Really quick and very good. We added green pepper and broccoli and served over brown rice. This is one of my favorites!
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