Serves: 6
Total Calories: 817
In a medium saucepan, combine broth, peas, watercress (reserve few leaves for garnish), salt, and pepper. Bring to a boil reduce heat, cover, and simmer for 20 minutes. Cool slightly purée in blender or food processor and return to saucepan. Add half-and-half and butter or margarine, stirring while adding. Bring to almost boiling. Serve with a few watercress leaves floating on each serving.
This Watercress And Green Pea Soup recipe is from the Fresh from the Garden Cookbook. Download this Cookbook today.
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