This is such a good and refreshing soup.
The watercress gives it a nice pepery taste.
Ingredients:
2 16-ounce bags frozen peas, thawed
1 small bunch watercress, leaves only
1/2 cup fresh flat-leaf parsley
1 1/4 cups low-sodium vegetable broth
1/2 cup sour cream
1 1/4 teaspoons kosher salt
1/4 teaspoon black pepper
Directions:
Place the peas, watercress, parsley, broth,
sour cream, salt, and pepper in a blender.
Puree until smooth.
Cover and refrigerate until cool,
10 to 15 minutes. Divide among individual bowls.
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