Recipe for Sweet Pea Soup with Lemon-Pepper Cream 
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Yield:
8 Servings
Ingredients:
Amount Ingredient
SOUP ----------------
3 tbl Unsalted butter
1 x Russet (10-oz) potato, peeled and cut in, 1/4 inch dices
1 x Firm-ripe (10-oz) pear, peeled, cored,, chopped
1 lrg Onion,, chopped
4 cup Chicken broth
1 tsp Fresh thyme leaves, chopped or 1/2 tsp, dried
1 pkt (10-oz) frozen peas
1 bn Watercress, rinsed, coarse stems discarded
8 sprg watercress for garnish
1 tsp Salt
Freshly ground pepper
----------------- LEMON-PEPPER CREAM ----------------
1/2 cup Sour cream
2 tbl Fresh lemon juice
Instructions:
Instructions: 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, 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.

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