Sweet Pea Soup with Lemon-Pepper Cream

Directions

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, purée 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.