Sweet Pea Soup With Lemon

Ingredients

26 gr butter
120 gr russet potato
1/4 dices
240 gr firm-ripe pear
1 onion
950 ml chicken broth
2 gr thyme leaves
240 gr peas
1 bunch watercress
8 sprigs watercress for
3 gr salt
1 pepper lemon pepper cream
120 ml sour cream
30 ml lemon juice
1 gr pepper

Instructions

SOUP: In 4 litre 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, puree 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.