Sweet Pea Soup

2 Tbsp. butter
1/4 cup chopped shallots
2 cups watercress, lightly packed
2 Tbsp. coarsely chopped mint leaves
1 tsp. fresh thyme leaves
3 1/2 cups low-sodium chicken broth
4 cups frozen peas
1/4 tsp. salt
Freshly ground black pepper to taste

Sour cream or full fat yogurt (Greek style preferred) as a garnish
Cook's note: This soup may also be made with fresh peas. You will
need about 3 1/2 pounds of pods to yield the four cups needed for
this recipe. You may prepare the soup up to several hours ahead of
time and reheat it just before serving.
In a 4-quart Dutch oven or large saucepan, melt the butter over
medium heat. When foam subsides add shallots and cook until soft and
translucent, about 3 minutes. Add the watercress, mint, thyme,
chicken broth, peas and salt and bring to a boil over high heat.
Reduce heat to maintain a simmer and cook for 5 minutes.
Process the soup in batches in either a food processor or blender.
For exceptionally silky soup, strain through a mesh colander. Season
to taste with salt and freshly ground pepper and serve immediately
with or without the optional sour cream or yogurt garnish.
Serves 6 to 8 as a first course.


--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/